|
|
|
|
|
Bananas trees are not trees. The banana plant is a giant herb.
More Facts
|
|
|
|
|
|
|
|
|
|
| Golden Fig Pudding |
Added: 31st Jan, 2008 | Viewed 170 times |  |  |
|
|
| A twist on the traditional Christmas pudding with soft, juicy figs .. yumm! |
|
| |
|
|
|
  |
|
| Ingredients |
| 375g soft dessert figs, chopped
200g dried apricots, chopped
60 glacé ginger, diced
75g pecans, chopped
200g butter
2 cups self-raising flour
3 cups fresh white breadcrumbs
1/2 cup golden syrup
1/2 cup milk
3 eggs, lightly beaten
icing sugar to serve |
|
|
|
| Method | Grease a 2 litre pudding basin and line the base. Combine fruit, ginger, butter, golden syrup and 1/3 cup water in a large saucepan. Bring to a boil and stir to melt the butter. Transfer to a large bowl and stand for 10 minutes, stirring occasionally.
Add the flour, breadcrumbs, pecans, eggs and milk in a bowl. Stir to combine. Spoon the mixture into the basin and smooth the surface. Cover the basin with a sheet of non-stick baking paper and a sheet of foil. Tie kitchen string around the rim to secure tightly. Stand on a rack in a large saucepan. Pour boiling water into the saucepan until 2/3 full.
Cover and bring to a boil. Then tilt the lid very slightly and cook for 3 1/2 hours, topping up the water as needed. Carefully lift from the pan, uncover and invert onto a serving plate. Serving dusted with icing sugar after it has cooled down. |
|
| | Gel's Notes |
| To freeze, turn pudding out of the basin. Cool. Wrap tightly in foil and plastic wrap. Freeze for upto 2 weeks. Thaw in fridge for 48 hours. To reheat, boil in pudding basin for 1 hour. | |
|
| |
|
| |
|
|
|
|
|
|
Weekend Projects 
