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