Oh, bring us some figgy pudding
The Christmas tree is up in Emsworth and the lights shine bright in the evening darkness as you get to the centre of our town. The pubs and shops have their decorations in their windows and the place has a certain sparkle to it.
This Christmas scene of Emsworth always makes me smile as the town was dressed this way when we got the keys to Fat Olives all those years ago.
At this time of year I normally rely on Julia’s mum to make the Christmas cake but she has been busy moving house and with all that’s gone on this year in the restaurant I haven’t made a Christmas pudding either.
I think we’ll be having this sticky figgy pudding on the day. The smell of the figs cooking in sherry is very Christmas-y and will make a great replacement.
In the photo it’s with caramel sauce and quince but it’s just as fab with vanilla ice-cream. I would just like to take this opportunity to thank everyone for their support this year and to wish you all a very happy Christmas.
Ingredients. Makes enough for 8
180g dried figs chopped; 150ml sherry; 160 ml water; teaspoon bicarb; 50g butter; 200g brown sugar; 2 eggs; 190g plain flour.
Method
1. Put the figs, sherry and water into a saucepan and bring to the boil
2. Add the bicarb and liquidise.
3. Put this into a bowl and add all the other ingredients. Beat with a spoon.
4. Pour this into a lined tin mould and cook for 50 minutes to 1 hour until cooked.
5. Allow to stand for 5 minutes.
6. Cut into squares and pour on some caramel sauce to serve.
Lawrence’s