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Figgy Pudding
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DESCRIPTION SERVINGS: serving


INGREDIENTS


INSTRUCTIONS

  1. Soak the cashews in water for 6 hours or more.
  2. Chop the figs and dates finely and place into the vanilla to sit.
  3. Heat the oven to 350F.
  4. Lightly grease your baking mold(s) *Mini size works great, as well as 4 ounce ramekins.
  5. In a food processor puree the figs, dates, walnuts, flour, berries, and currants.
  6. Next add the spices to the processor and blend well.
  7. Now add the remaining ingredients and then fill the mold (s).
  8. Bake the pudding for about 1 hour or less depending on size used.
  9. The batter should be golden in color when baked and have no jiggle.
  10. Let the pudding cool all the way in the mold.
  11. Make the sauce by blending the milk with the dates, cashews, and vanilla until very creamy and smooth.
  12. Use the sauce to garnish when serving.
  13. Unmold the pudding by flipping it upside down with a plate.
  14. Enjoy room temperature, hot, or chilled.
  15. Garnish with walnuts as desired.


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