Name: Fig and hazelnut port puddings
Prep time: 380 min
Cook time: 90 min
Total time: 470 min
Yield: 1
Ingredients: 600g dessert figs, chopped; 200g pitted dates, chopped; 250.00 ml port; 200g butter; 135.00 gm brown sugar; 3 eggs; 437.50 ml fresh breadcrumbs; 82.50 ml plain flour; 49.50 gm self-raising flour; 100g hazelnuts, roasted and chopped

Fig and hazelnut port puddings

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Prep Time:
380 minutes

Cook Time:
90 minutes

Total Time:
470 minutes

Indulgent Christmas puddings topped with luscious custard for a truly unforgettable treat.

Ingredients:

600g dessert figs, chopped
200g pitted dates, chopped
250.00 ml port
200g butter
135.00 gm brown sugar
437.50 ml fresh breadcrumbs
82.50 ml plain flour
49.50 gm self-raising flour
100g hazelnuts, roasted and chopped

Instructions:

Prepare 12 pudding moulds by greasing them and lining the bases with baking paper. In a bowl, combine dessert figs, pitted dates, and port, cover, and let it sit overnight.
Cream together butter and brown sugar until smooth. Add eggs and beat well. Gently fold in fresh breadcrumbs, plain flour, self-raising flour, and hazelnuts.
Combine the fruit and its juice before gently spooning the mixture into moulds. Cover the moulds securely with baking paper and foil, tying them with kitchen string. Place the moulds in a baking dish and fill with enough boiling water to reach halfway up the sides. Bake for 1-1 1/2 hours, then serve with custard.

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