figgy toffee pudding

December 24th, 2011 § 8

It has been a busy and eventful year full of discoveries, adventures, lessons learned, time spent waiting and time spent catching up. It was also a year where we took a break from the blog, and late in the year, returned to it with fresh eyes and a slightly different approach.

figgy toffee pudding

We are now approaching this blog as a place to explore and discover new foods, ingredients, and ways of cooking and enjoying what we eat. Rather than the eternal search for the prefect plated shot of chocolate cake, we’re taking a more elemental approach to food and finding the various secrets new ingredients can yield. Or finding new ways of using ingredients we have already come to know.

figgy toffee pudding

Case in point: figs. A new use of figs around the holidays that we had never tried before was the classic English figgy pudding – something that was not really a part of my childhood despite my grandfather having emigrated to Canada from England. Add a little toffee sauce and – shazam – you’ve got a Christmas classic.

figgy toffee pudding

Looking back at the year, one of the big lessons learned has the art of simplicity. Rather than over-doing it, over-reaching and trying too hard, sometimes the answer lies in knowing just when to pare back, when to use three or four ingredients rather than a dozen. Chopin said “Simplicity is the final achievement. After one has played a vast quantity of notes and more notes, it is simplicity that emerges as the crowning reward of art.”

figgy toffee pudding

So we would like to wish thanks our readers for following us on our culinary journey of discovery, and wish you all a happy, healthy, and simply delicious 2012.


Figgy Toffee Pudding
From “Forgotten Skills of Cooking” by Darina Allen

Serves 8 – 10

8 oz chopped dried figs
½ pint tea (optionally: hot water)
1 stick unsalted butter
¾ cup fine sugar
3 organic eggs
2 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 teaspoon espresso coffee (optional)

For the hot toffee sauce

1 stick butter
1 ¼ cup sugar
10 oz corn syrup
1 cup heavy cream
1 teaspoon vanilla

8 inch springform pan, or 8 ramekins

Preheat the oven to 350oF. Brush the cake pan with oil and line the pan with oiled parchment. Soak the figs in hot tea for 15 minutes.

Whip the butter and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the sifted flour. Add the baking soda and baking powder, vanilla and coffee to the figs and tea and stir into this mixture. Turn into the lined pan and cook for 1 to 1 ½ hours or until a wooden skewer comes out clean.

To make the sauce, put the butter, sugar and syrup in a heavy-bottomed saucepan and melt gently over low heat. Simmer for about 5 minutes, remove from the heat, and gradually stir in the cream and vanilla. Return to the heat and stir for 2-3 minutes until the sauce is very smooth.

To serve, pour some sauce on the plate, put the figgy pudding on top and pour on more sauce. Serve with whipped cream.

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§ 8 Responses to “figgy toffee pudding”

  • A beautiful recipe and gorgeous photos on a fabulous blog. I will go wherever you take me!!

  • Rob says:

    Thanks, Laura. All the best this holiday and for the new year!

  • Ces says:

    That looks absolutely delicious! The photo of your dog is beautiful as are all your photos. Happy new Year!

  • [...] tart we’d been planning for dessert oops – next year I’ve got my eye on this figgy pudding instead, cross fingers. Oh well Christmas is about so much more than the food and ours was [...]

  • Victor says:

    Is this a fig-instead-of-dates version of sticky toffee pudding? I’ve always wanted to try STP. If you like this kind of dessert, have I ever made my friend Gillian’s steamed cranberry pudding for you?

  • Rob says:

    Victor, yes, the classic version of this is with dates, but the author of the recipe said she once wanted to make this and only had figs, so she substituted figs, and now prefers the recipe with figs. You haven’t made us your cranberry pudding, but it sounds great!

  • Chris says:

    Figgy “duff” in Newfoundland is made with raisins and molasses. I’d like to try it both ways to compare. Also, the picture of your dog has what appears to be a huge rosemary plant next to the tree. I’ve killed every rosemary plant I’ve ever brought into the house over winter. How do you do it?

  • Rob says:

    The rosemary is not easy. We tried for years to winter rosemary, and after 6 years of trying, we happened to get a very robust plant that could hang in through the winter. The rule for winter rosemary is it must be kept in a coo place with a LOT of light. Also, we water it only every two weeks during the winter because it is basically dormant. It started to grow again in early February.