FIGGY PUDDING WITH SAUCE

Butter a 2-cup, a 4-cup and an 8-cup heatproof bowl, then line the base of each with a circle of parchment paper (you can use other-sized bowls, but you will have to adjust the cooking times accordingly). Butter 3 large sheets of waxed paper and lay each on a sheet of aluminum foil, butter side up. Fold a pleat in the middle of each waxedpaper/foil combination.

Roughly chop 1/2 pound of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and process until smooth-ish, then transfer to your largest mixing bowl. Add the chopped figs, raisins and currants, grated apple, brown sugar, bread crumbs, flour and allspice. Stir everything together, divide among the bowls (don’t fill them to the top) and smooth the surfaces.

Cover the bowls with the buttered waxed-paper foils and tie with string. Place in separate saucepans with upturned saucers or scrunched-up bits of aluminum foil in the bottom (so the bowls don’t touch the bottom), then fill each pan with enough boiling water to come halfway up the sides of the bowl.

Cover with a lid and simmer the 2-cup bowl for 1 to 1 1/2 hours, the 4-cup bowl for 2 to 21/2 hours, and the 8-cup bowl for 3 hours, adding more boiling water as needed to keep the level about halfway up the bowls. Cool to room temperature, or a little warm, before serving.

To make the sauce, combine the brown sugar and heavy cream in a medium saucepan and heat over medium-low heat, stirring, until the sugar dissolves. Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and simmer 5 minutes. Add the butter and stir until incorporated.

To serve, unmold the bowls. If desired, heat the optional brandy in a small pan over medium high heat until fragrant. Pour over the puddings and quickly set afire. Or cut an X into the top of the puddings and pour the sauce over the tops and down the sides. Yield: 12 servings Per serving: 1150 calories; 45 g fat; 28 g saturated fat; 122 mg cholesterol; 10 g protein; 182 g carbohydrate; 137 g sugar; 11 g fiber; 420 mg sodium; 313 mg calcium. Adapted from recipes by bbcgoodfoodshow.com and the Food Network