Figs were a staple food in ancient Greece. They were considered so important that a law was made to forbid exportation of the finest figs.
Lightly oil 6small ramekin dishes. Put a pineapple ring in the base of each, trimming to fit. Finely chop figs.
Beat together butter and sugar until pale and creamy. Add eggs and egg yolk and beat thoroughly . Shift in the flour. then fold in gently with a metal spoon. Fold in milk and figs.
Spoon mixture in to the ramekin dishes. Loosely cover each one with a disc of greaseproof paper, then a sheet of pleated foil. Secure with kitchen string. Put ramekins in a large pan. Pour in enough boiling water to come half- way up sides of dishes. Cover pan. simmer for 40 minutes, adding more boiling water as required.
The pleat in the foil allows for the sponges to expand during cooking in step 3, If the foil is too right the puddings won't rise.
These fruity steamed puddings make a great finish to any spicy Caribbean- style meal. Serve after a main course of chicken and mango salad with boiled rice.
