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Little figgy puddings with brandy butter stars
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Prep Time:
35 minutes
Cook Time:
120 minutes
Total Time:
155 minutes
Ingredients:
  • 2 Granny Smith apples, peeled, cored, roughly chopped
  • 375g dried figs, roughly chopped
  • 1 carrot, grated
  • 225g unsalted butter, softened
  • 100g brown sugar
  • 2 eggs
  • 150g breadcrumbs
  • 100g plain flour
  • Zest and juice of 1 lemon
  • 53.20 gm black treacle
  • Icing sugar, to dust
  • 200g brown sugar
  • 125g unsalted butter, softened
  • 40.00 ml brandy
Instructions:
  • Preheat your oven to 170°C and generously butter eight 1-cup (250ml) dariole moulds.
  • In an electric mixer, beat ingredients for stars for 10 minutes, scraping down the sides. Spread the mixture on a baking paper-lined tray to a thickness of 5mm-1cm and chill until firm. Cut out small star shapes and chill before serving.
  • 1. In a food processor, finely chop apple, figs, and carrot. 2. Cream butter and sugar in an electric mixer until pale and thick, then add eggs one at a time, mixing well. 3. Fold in the crumbs, flour, and apple mixture. 4. Stir in the rind, juice, and treacle until combined. 5. Divide the mixture among moulds and cover with buttered baking paper and foil. Secure with kitchen string. 6. Place the moulds in a roasting pan, fill halfway up the sides with boiling water, and bake for 2 hours. 7. Remove from the oven, cool for 10 minutes, then turn onto plates. 8. Top with stars and dust with icing sugar before serving.

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