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Fig and muscat pudding with orange custard

  • 0:20 Prep
  • 3:40 Cook
  • 12 Servings


  • Melted butter, to grease
  • 300g dessert figs, coarsely chopped
  • 300g raisins, coarsely chopped
  • 125g pitted dates, coarsely chopped
  • 200g (1 cup, firmly packed) dark brown sugar
  • 250ml (1 cup) water
  • 125g butter, chopped
  • 125ml (1/2 cup) muscat
  • 1 teaspoon bicarbonate of soda
  • 60g (1/4 cup) finely chopped glace ginger
  • 2 eggs, lightly whisked
  • 150g (1 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon

Orange custard

  • 500ml (2 cups) pouring cream
  • 500ml (2 cups) milk
  • 1 orange
  • 12 egg yolks
  • 250g caster sugar
  • 2 tablespoons Grand Marnier (optional)


  • 1
    Brush a 2L (8-cup) capacity pudding basin, with a lid, with melted butter. Stir the fig, raisin, date, sugar, water, butter and half the muscat in a saucepan over medium-low heat until sugar dissolves. Bring to boil. Cook, stirring occasionally, for 8 minutes. Stir in bicarbonate of soda. Transfer to a large bowl. Add glace ginger and remaining muscat. Set aside for 20 minutes to cool.
  • 2
    Add the egg to the fruit mixture. Sift over the combined flour, ground ginger and cinnamon. Stir until just combined. Spoon the mixture into prepared basin and smooth the surface. Cut a disc of non-stick baking paper large enough to cover the surface of the mixture. Place on the surface and cover basin tightly with foil then the lid. Place in a large saucepan. Add enough boiling water to the pan to come halfway up the side of the basin. Cover. Cook over low heat, adding more boiling water when necessary, for 3-3 1/2 hours or until a skewer inserted into the centre comes out clean. Carefully remove basin from water. Set aside for 10 minutes to cool slightly before turning onto a serving platter.
  • 3
    To make orange custard, place cream and milk in a saucepan. Use a vegetable peeler to peel 6 strips of orange rind. Add to cream mixture. Bring just to a simmer over medium-low heat. Cover. Set aside for 30 minutes to infuse. Use a balloon whisk to whisk the egg yolks and sugar in a bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan. Cook over low heat, stirring constantly with a wooden spoon, for 7 minutes or until custard thickens and coats the back of the spoon. Strain through a sieve into a clean bowl. Stir in Grand Marnier, if desired. Cover with plastic wrap. Place in fridge to chill. Serve with the pudding.

Source: taste.com.au


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