Sticky figgy puddings
Howard shares his simple dairy-free take on the classic figgy pudding, the perfect gluten-free dessert to serve up after Christmas dinner. Drenched in an indulgently sticky caramel sauce, these puddings are extremely versatile and can be made even more festive with a little orange zest or cinnamon. For an added bit of decadence, smother with Marsala or brandy before adorning the puddings with the caramel sauce.
Ingredients
Puddings
- 3 tbsp of light olive oil, plus extra for greasing
- 100g of chestnut flour, plus extra for dusting
- 150ml of boiling water
- 2 tsp instant coffee powder
- 100g of dried figs , roughly chopped
- 2 eggs
- 75g of coconut sugar
- 30g of ground rice
- 1/2 tsp gluten-free baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp xanthan gum
Sauce
- 35g of coconut sugar
- 2 tbsp of date syrup
- 1 tsp vanilla paste
- 3 tbsp of non-dairy milk, such as hemp or coconut
Method
1
Preheat the oven to 180°C/gas mark 4
2
Grease the tins with a little olive oil placed on a piece of kitchen roll. Dust with chestnut flour and shake to remove any excess
3
Dissolve the coffee powder in boiling water and pour over the chopped figs
4
In a separate bowl, whisk together the eggs, oil and coconut sugar until frothy. This should only take a few minutes
5
Mix in the chestnut flour, ground rice, baking powder, bicarbonate of soda and xanthan gum with a wooden spoon before stirring in the fig and coffee mixture
6
Spoon the mixture evenly between the prepared tins and place onto a baking tray. Transfer to an oven and bake for around 25 minutes or until fully risen and firm to the touch. As an extra test insert a knife or cake tester into the middle – if it comes out clean the puddings are done
7
Leave the puddings to cool in the tins for about 5 minutes, then remove from the tins by sliding a thin knife around the edge of the puddings and turn upside down on a plate. If so desired, the bottoms can be trimmed to create a perfectly flat base
8
For the sauce, first place the coconut sugar, date syrup and vanilla paste into a small pan. Place this over a low to medium heat until all the sugar has dissolved
9
Pour in the non-dairy milk and bring to the boil, before turning the heat down to a simmer. Once the mixture has thickened a little pour the sauce evenly over each of the puddings
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Sticky figgy puddings
