Figgy Duff with maple syrup whisky sauce

By Spencer Watts

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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

TO

2H 45 Mins

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!