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  • Figgy Pudding With Rum Butter Sauce

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    Figgy Pudding With Rum Butter Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/3 c. dates, minced, packed
    • 1/4 c. black dry fig, minced, and, packed
    • 1 c. water
    • 1 tsp baking soda
    • 1/2 c. pumpkin, puree, canned
    • 3/4 c. flour, sifted
    • 1/2 tsp baking pwdr
    • 1 tsp grnd cinnamon
    • 1/4 tsp grnd allspice
    • 1 pch salt
    • 1 pch freshly grated nutmeg
    • 1/3 c. soft butter
    • 1/2 c. dark brown sugar
    • 2 x egg, room temperature
    • 1/2 tsp vanilla
    • 1 x orange, grated, zest, of Sauce
    • 3 Tbsp. butter
    • 1/3 c. brown sugar
    • 3/4 c. 35% cream
    • 2 Tbsp. dark rum

    Directions

    1. Preheat oven to 350 degrees F.Put dates, figs and water in a saucepan. Cover and cook for 15 to 20 min till soft and most of water has evaporated. Puree and add in the baking soda while still hot. Stir in the pumpkin puree and set aside.
    2. In another bowl combine flour, baking pwdr, cinnamon, allspice, salt and nutmeg. Set aside.
    3. Cream butter and sugar till fluffy. Add in the Large eggs one at a time and beat. Add in the vanilla and zest. Alternately add in the pumpkin mix and the flour mix to the creamed butter mix. Stir till well combined. Pour into six 6-oz buttered ramekins. Cook for 20 min in a water bath till tester comes out clean.
    4. Sauce:Heat butter in a medium sized saucepan over medium heat. Add in the brown sugar and continue to cook 3 to 4 min till bubbly and slightly thickened. Add in the cream and rum. Continue to cook 7 to 9 min till thick and syrupy.

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