3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Hazelnut and fig puddings with ginger and orange sauce


Print:
4

Ingredients

6 portion(s)

Hazelnut and fig puddings

  • 120 g unsalted butter, softened, plus extra for greasing
  • 100 g hazelnuts
  • 1/2 orange, zest only
  • 150 g dried figs
  • 100 g water
  • 50 g orange, juice only (approx. 1 orange)
  • 1 tsp bicarbonate of soda
  • 100 g soft dark brown sugar
  • 2 eggs
  • 120 g self-raising flour
  • 60 g treacle
  • Boiling water

Ginger and orange sauce

  • 1 orange, zest and juice
  • 4 dried figs, finely diced
  • 60 g Stone's Green Ginger Wine
  • 90 g light brown sugar
  • 20 g Unsalted butter, softened

To serve

  • double cream or whipped cream
  • 6
    1h 10min
    Preparation 1h 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    Hazelnut and fig puddings
  1. Preheat oven to 180°C. Heavily grease 6 ovenproof ramekins (250 ml) with butter and set aside.

  2. Place hazelnuts into mixing bowl and mill 10 sec/speed 9. Transfer into a bowl and set aside.

  3. Place orange zest into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula and mill 10 sec/speed 9, until fine. Scrape down sides of mixing bowl with spatula.

  4. Add figs, water and orange juice and cook 5 min/100°C/speed 1.

  5. Add bicarbonate of soda and blend 30 sec/speed 4. Scrape down sides of mixing bowl with spatula and blend 25 sec/speed 4 (the mixture should be a fairly smooth purée, but will retain a little texture). Transfer purée into a bowl and set aside. Clean and dry mixing bowl.

  6. Insert butterfly whisk. Place 120g butter and brown sugar into mixing bowl and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.

  7. Mix 30 sec/speed 3.5, adding 1 egg at a time through hole in mixing bowl lid. Scrape down the sides of mixing bowl with spatula and mix a further 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.

  8. Add reserved hazelnut meal, flour, treacle and reserved fig mixture and mix 30 sec/speed 4. Remove butterfly whisk. Spoon pudding mixture into prepared ramekins. Place ramekins into a roasting pan and add enough boiling water to the pan to reach halfway up the sides of the ramekins. Carefully transfer to oven and bake for 25-35 minutes (180°C), or until a skewer inserted in the center of the puddings comes out clean. Clean and dry mixing bowl.

  9. Ginger and orange sauce
  10. While the puddings bake, place orange zest into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl and mill a further 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

  11. Add remaining sauce ingredients and cook 15 min/VaromaCounter-clockwise operation/Gentle stir setting. Transfer into a jug and set aside.

  12. Turn out puddings onto plates and serve with Ginger and orange sauce and a dollop of double cream or whipped cream.

10

Accessories you need

11

Tip

Introduction from Gary Mehigan:

 

These are a great little quick and easy winter pudding, you can substitute the dried figs with a number of dried fruits if you like such as dates, raisins or barberries. Cooking in a bain-marie in the oven is a gentler method of cooking and also keeps the puddings lovely and moist. 

Useful ingredients:

6 ramekins (8cm, 250 ml), roasting tray, bowl, baking paper and wooden skewer

Tip:

When in season, serve with fresh figs cut into halves.

Other users also liked...


Comments

Add a comment
  • Made these and they were very

    Submitted by defreitas53 on 8. September 2014 - 20:11.

    Made these and they were very tasty, made them in large muffin pan in a baking tray with water and they worked perfectly

    Login or register to post comments
  • Needs more sauce (as Manou

    Submitted by Wellsrob on 22. August 2014 - 05:59.

    Needs more sauce (as Manou would say!)

    Login or register to post comments
  • I like this cooked just fine.

    Submitted by rafiqtanni on 22. August 2014 - 03:25.

    I like this cooked just fine.

    Login or register to post comments
  • I made these for a work

    Submitted by niroby78 on 30. July 2014 - 22:03.

    I made these for a work Christmas in July and they were a hit. Instead of the ramikins I used muffin tins which made them into a great bit sized treat. With as much sauce as you want and of course cream.

    Pidding Pidding

    Login or register to post comments
  • I have made these twice now.

    Submitted by soobee on 13. July 2014 - 11:04.

    I have made these twice now. Second lot I made 24 for a big gathering. Found they cook just as well in a muffin tray and directlyin the oven (no water bath)

    have been very game and changed the recipe a little, don't tell Gary!

    1) Add all orange juice from the 1 orange and make it up to 150gr with water - the total combined amount of the 2 ingredients.

    2) I do not  mill the hazelnuts or figs until really fine - I like a bit of texture.

    3 ) I also diluted the sauce with more juice, green ginger wine and some water.

    these have been a real hit!

    Soobee

     

    Sue

    Login or register to post comments
  • Did you make in the veroma or

    Submitted by Catski on 6. July 2014 - 09:31.

    Did you make in the veroma or just the oven? And I love sticky date pudding, but are they richer than that?? If so I might steer clear...

    Login or register to post comments
  • I think they would of cooked

    Submitted by Foodebate on 5. July 2014 - 15:33.

    I think they would of cooked just fine in the varoma - made - found to be really stoggy..and the syrup very rich - if you like really rich food may enjoy but I was expecting big things from this recipe and no one really wow over it...

    Login or register to post comments
  • Could you cook these in the

    Submitted by Catski on 5. July 2014 - 13:50.

    Could you cook these in the Varoma instead of a water bath in the oven??

    Login or register to post comments