Venezuelan Figgy Duff

Ingredients

In this adaptation of Figgy Duff, we replace the traditional ingredients like molasses and breadcrumbs with ripe plantains, which are widely used in Venezuelan cuisine. The spices are also adjusted to include flavors commonly found in Venezuelan desserts. The cooking technique remains the same, steaming the pudding to achieve a moist and tender texture. We alse have the original recipe for Figgy Duff, so you can check it out.

• 4 ripe plantains, peeled and mashed 4 ripe plantains, peeled and mashed
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60g) butter, melted 1/4 cup (60g) butter, melted
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 58g, 35g
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed plantains, brown sugar, cinnamon, nutmeg, and vanilla extract.
2. 2.
   Add the milk and melted butter to the mixture and stir until well combined.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the plantain mixture, stirring until just combined. Do not overmix.
5. 5.
   Grease a heatproof dish or pudding mold with butter or cooking spray.
6. 6.
   Pour the batter into the prepared dish, smoothing the top with a spatula.
7. 7.
   Cover the dish tightly with aluminum foil.
8. 8.
   Place the dish in a steamer basket or a large pot with a steamer insert.
9. 9.
   Fill the pot with enough water to reach the bottom of the steamer basket.
10. 10.
    Steam the pudding over medium heat for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
11. 11.
    Remove the dish from the steamer and let it cool for a few minutes before serving.
12. 12.
    Serve warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are fully ripe with blackened skins. They should be soft to the touch and have a sweet aroma. Overripe plantains may be too mushy, so aim for a ripe but firm texture.

Tips & Tricks

• For added texture, you can fold in some chopped nuts or raisins into the batter before steaming.
• Serve the Venezuelan Figgy Duff warm for the best flavor and texture.
• If you don't have a steamer, you can use a large pot with a heatproof bowl or plate placed on a trivet inside. Just make sure the water doesn't touch the bottom of the dish.

Serving advice

Serve the Venezuelan Figgy Duff as a warm dessert, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy and slightly caramelized flavors pair perfectly with the richness of the cream or the coolness of the ice cream.

Presentation advice

To enhance the presentation, you can sprinkle a dusting of powdered sugar over the top of the Venezuelan Figgy Duff before serving. You can also garnish with a few slices of fresh ripe plantains or a sprinkle of ground cinnamon.