Figgy Duff with maple syrup whisky sauce
Light up the holiday season with this classic Figgy pudding! Made with raisins, dried apricots and almonds, this Figgy pudding is taken up a notch with a sweet whisky sauce.
YIELDS
4
TO
6
Ingredients
- 1/3 cup melted butter
- 3/4 cup milk
- 3 teaspoons vanilla
- 2 cups cake flour
- 1/2 cup sugar
- Pinch salt
- 1/2 cup raisins
- 1/2 cup dried apricots
- 3 tablespoons almond slivers, toasted
- 1 tablespoon grenadine
- 2 tablespoons whisky
- 1 teaspon sugar
Directions
- Preheat the oven to 300 ° F. Place almonds on a cookie sheet and toast until golden – approximately six minutes. Remove and allow to cool.
- Bring a pot of water to a boil on the stovetop.
- Combine the wet ingredients into a bowl. Mix well with flour, sugar, salt, dried fruit and nuts. Place the mixture into a pudding bag or cheesecloth, close the top, and boil it. Cook for two hours until the Figgy Duff is firm.
- While it cooks, prepare your sauce. Place grenadine whiskey and sugar into a pot. Carefully light the liquid on fire and allow the alcohol to burn off. Continue to cook and reduce until it gets a syrup-like consistency.
- Serve Figgy Duff with sauce. Leftover Figgy Duff is delicious toasted or used for French toast! Enjoy!
