Fig and Hazelnut Pudding

6 servings

90 minutes

Fig and hazelnut pudding is a delightful dessert of British cuisine that embodies the harmony of warm, spicy notes and rich nutty flavor. Historically, puddings have held a central place in British family meals, and this version enriched with figs and hazelnuts offers a rich texture and intense aroma. The sweetness of maple syrup, the spiciness of ginger and cinnamon, and the creaminess create a layered flavor profile that unfolds with each bite. Served warm, this dessert is perfect for cozy evenings with a cup of tea. Infused with orange notes, it surprises with its depth and balance, making each serving a true gastronomic delight.

Energy value per serving

• Calories: 416.2
• Proteins: 5.7g
• Fats: 20.3g
• Carbohydrates: 52.5g

Ingredients

• Hazelnut: 70 g
• Orange juice: 150 ml
• Dried figs: 110 g
• Ground ginger: 0.3 tsp
• Ground cinnamon: 0.3 tsp
• Orange zest: 3 tsp
• Butter: 80 g
• Brown soft sugar: 115 g
• Soda: 0.5 tsp
• Flour with baking powder: 90 g
• Chicken egg: 1 pc
• Maple syrup: 3 tbsp
• Cream: to taste

Cooking steps

1. Preheat the oven to 200 degrees. Place the hazelnuts on a baking sheet and put them in the oven for 10-15 minutes. Transfer the nuts to a towel and remove the skin. Place the hazelnuts in a processor and chop them. Grease 6 pudding molds and line each with baking paper.

   Required ingredients:

   • Hazelnut: 70 g
   • Butter: 80 g

2. Pour orange juice into a pot and bring to a boil over medium heat. Add finely chopped figs, leaving 6 whole, ginger, cinnamon, and 1 teaspoon of zest, and cook for 1 minute. Remove from heat and add baking soda, let cool for 10 minutes.

   Required ingredients:

   • Orange juice: 150 ml
   • Dried figs: 110 g
   • Ground ginger: 0.3 teaspoon
   • Ground cinnamon: 0.3 teaspoon
   • Orange zest: 3 teaspoons
   • Soda: 0.5 teaspoon

3. Mix softened butter and sugar with a mixer until creamy. Add the egg and beat well again. Add hazelnuts, flour, and pour in the orange syrup. Mix everything well.

   Required ingredients:

   • Butter: 80 g
   • Brown soft sugar: 115 g
   • Chicken egg: 1 piece
   • Hazelnut: 70 g
   • Flour with baking powder: 90 g
   • Orange juice: 150 ml

4. Pour maple syrup into the bottom of the molds and sprinkle with the remaining zest. Then place 2 halves of the remaining whole figs in each mold and fill the molds two-thirds with the nut mixture. Cover each mold with foil and place in a deep baking tray, filling halfway with boiling water, and bake for 35 minutes. Let the pudding sit for 5 minutes, then transfer to plates. Serve with cream.

   Required ingredients:

   • Maple syrup: 3 tablespoons
   • Orange zest: 3 teaspoons
   • Dried figs: 110 g
   • Hazelnut: 70 g
   • Cream:  to taste