December 22, 2009

Figgy Pudding

Figgy Pudding
1/2 cup (1 stick) butter, at room temperature
2 egg substitutes
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel
1 cup vegan buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: vegan whipped cream

In an electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts. Blend 1 minute. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until everything is incorporated.
Grease and flour and 8 by 4-inch souffle dish and pour in the batter. Bake in a 325-degree F. oven for 1 hour, or until a toothpick inserted in the center comes out clean. Spoon the pudding out onto plates or cut it into wedges. Garnish with the whipped cream.

Figgy Pudding with Custard Sauce
1/2 cup vegan butter
1/2 cup vegetable shortening
1 cup sugar
3 egg substitutes
1 cup plant milk
2 tablespoons rum extract (or flavored extract of your choice)
1 apple, peeled and cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 egg white substitutes
Custard Sauce (recipe follows)
vegan whipped cream

1. Preheat oven to 325F. Generously grease an oven 2-quart bowl or mold; set aside.
2. Cream together butter and shortening. Gradually add sugar, egg substitutes, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold egg substitutes into mixture.
3. Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven. Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325F (160C) for 4 hours, replacing water as needed.

Custard Sauce:
2 cups plant milk
1 egg substitute
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon vegan butter

1. In saucepan, scald milk and allow to cool.
2. Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
3. Serve pudding warm with custard sauce or sweetened whipped cream. Store unused portions in refrigerator.

Remember to check back here daily for new posts, and e-mail me me if you have any suggestion post or know any more sites relating to this post.

No comments:

Post a Comment