Individual steamed fig puddings

Individual steamed fig puddings

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These individual puddings are restaurant quality in both appearance and taste.

The ingredient of Individual steamed fig puddings

  1. Melted butter, for greasing
  2. 100g (1/2 cup, firmly packed) brown sugar
  3. 80g butter, at room temperature
  4. 1 1/2 teaspoons mixed spice
  5. 1 teaspoon vanilla essence
  6. 2 eggs, lightly whisked
  7. 100g sour cream
  8. 160g (1 cup) wholemeal self-raising flour, sifted
  9. 150g dried figs, finely chopped
  10. Bought custard or vanilla ice-cream, to serve

The instruction how to make Individual steamed fig puddings

  1. Preheat oven to 200u00b0C. Brush six 250ml (1-cup) ovenproof dishes or flat-based teacups with the melted butter to grease. Using the top of a dish or teacup as a guide, cut 6 discs of non-stick baking paper and set aside. Line the bases with extra non-stick baking paper.
  2. Use electric beaters to beat the sugar, butter, spice and vanilla essence in a medium bowl until pale and creamy. Add the eggs 1 at a time, beating after each addition until well combined (the mixture will look slightly curdled).
  3. Add the sour cream, flour and figs to the butter mixture and use a wooden spoon or spatula to fold in until well combined. Divide the mixture among the dishes or teacups and use the back of the spoon to smooth the surface of each. Top each with a disc of baking paper, trimming the discs if necessary so they sit on top of the pudding mixture.
  4. Place the dishes or teacups in a roasting pan. Add enough boiling water to the pan to reach halfway up the sides of the dishes or teacups. Bake in preheated oven for 30 minutes or until a skewer inserted in the centre of the puddings comes out clean. Run a round-bladed knife around the edge of each pudding to loosen. Carefully turn onto serving plates and serve immediately, drizzled with custard or accompanied by ice-cream.

Nutritions of Individual steamed fig puddings

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calories: https://schema.org
calories: NutritionInformation

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