Figgy Duff with Maple Sauce

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 cup (200g) suet, grated 1 cup (200g) suet, grated
• 1 cup (200g) dried figs, chopped 1 cup (200g) dried figs, chopped
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (240ml) molasses 1 cup (240ml) molasses
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Pinch of salt Pinch of salt
• For the maple sauce: For the maple sauce:
• 1 cup (240ml) maple syrup 1 cup (240ml) maple syrup
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 75g (45g sugars)
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, breadcrumbs, suet, dried figs, raisins, baking soda, cinnamon, nutmeg, and salt.
2. 2.
   In a separate bowl, mix together the molasses and milk until well combined.
3. 3.
   Gradually pour the molasses mixture into the dry ingredients, stirring until a thick batter forms.
4. 4.
   Grease a pudding basin or a heatproof bowl with butter or cooking spray.
5. 5.
   Spoon the batter into the prepared basin, filling it about three-quarters full.
6. 6.
   Cover the basin tightly with a double layer of greased parchment paper or aluminum foil, securing it with kitchen twine.
7. 7.
   Place the basin in a large pot and add enough water to reach halfway up the sides of the basin.
8. 8.
   Cover the pot with a lid and bring the water to a boil. Reduce the heat to low and let the Figgy Duff steam for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean.
9. 9.
   While the Figgy Duff is steaming, prepare the maple sauce. In a small saucepan, heat the maple syrup, heavy cream, and butter over medium heat. Stir until the butter is melted and the sauce is smooth. Remove from heat and set aside.
10. 10.
    Once the Figgy Duff is cooked, carefully remove it from the pot and let it cool for a few minutes.
11. 11.
    Unwrap the Figgy Duff and invert it onto a serving plate.
12. 12.
    Serve the Figgy Duff warm, drizzled with the maple sauce.

Treat your ingredients with care...

• Dried figs — Soak the dried figs in warm water for 10 minutes before chopping them. This will help soften them and make them easier to incorporate into the batter.

Tips & Tricks

• If you don't have suet, you can substitute it with an equal amount of butter or vegetable shortening for a vegetarian version.
• Serve the Figgy Duff with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Leftover Figgy Duff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or steam it again before serving.

Serving advice

Serve the Figgy Duff warm as a comforting dessert. Cut it into slices and drizzle each portion generously with the maple sauce. Garnish with a sprinkle of powdered sugar and a sprig of fresh mint for an elegant presentation.

Presentation advice

To enhance the presentation, you can dust the Figgy Duff with a light sprinkle of cinnamon or nutmeg before serving. This adds a touch of warmth and visual appeal to the dish.