How to Make:
- Place the figs in a bowl with the rum. Cover and stand overnight.
- Grease a 6-cup (1.5L) capacity pudding bowl and line the base with non-stick baking paper.
- Place a trivet or upturned saucer in the bottom of a large deep pot. Place the pudding bowl on top to ensure that it will fit into the pot. Remove pudding bowl and half-fill pot with water. Place pot over high heat and bring to boil.
- Meanwhile, use electric beaters to beat the butter and sugar for 5 minutes on medium speed then gradually add the eggs (don't worry if the mixture looks curdled at this stage).
- Fold through the almonds, breadcrumbs, flour, ginger and orange rind and spoon the mixture into the lined pudding bowl.
- Place a large piece of non-stick baking paper on top of a large piece of lightly greased foil. Make a pleat across the centre of the two pieces (this allows for the pudding to expand). Place the paper and foil, foil side up, over the pudding bowl. Secure with a doubled length of string around the bowl.
- Carefully lower the bowl into the boiling water, placing it on the trivet. Cover the pot with a tight-fitting lid and cook the pudding for 4 hours, or until a skewer inserted into the centre comes out clean. Check the water level every 30 minutes and top up with water as it gets too low. Serve pudding with cream or custard.
Time for preparing:4 min. PT4M
- 1 3/4 cups chopped glace figs
- 2/3 cup (160ml) rum
- 125g butter, softened
- 2/3 cup (150g) brown sugar
- 2 eggs
- 1/3 cup (45g) slivered almonds
- 1 1/4 cups (85g) fresh breadcrumbs
- 1 cup (150g) self-raising flour
- 2 teaspoons ground ginger
- 2 teaspoon finely grated orange rind