Fig and Pineapple Puddings

  • Yield: 6
  • Serving: 6
  • Prep time: 20 m
  • Cook time: 40 m
  • Ready in: 60 m
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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.



Kcals 570
Carbohydrate 72g
Fat 27g
Fiber 2g
Sodium 0.4g
protein 10g
KJs 2395

Step by Step Methods

  • 1

    Lightly oil 6small ramekin dishes. Put a pineapple ring in the base of each, trimming to fit. Finely chop figs.

  • 2

    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.

  • 3

    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.

Tips & variations

  • 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.

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