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Steamed fig, whisky and Earl Grey pudding with chai custard
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Prep Time:
40 minutes
Cook Time:
160 minutes
Total Time:
200 minutes
Prepare this decadent make-ahead pudding 2 months in advance for a stress-free and impressive addition to your Christmas spread. Simply reheat when ready to indulge.
Ingredients:
  • 20g (1/4 cup) Earl Grey tea leaves
  • 500ml (2 cups) boiling water
  • 375g dried figs, trimmed, chopped
  • 250g pitted dried dates, chopped
  • 125g raisins, chopped
  • 255g (1 1/4 cups firmly packed) dark brown sugar
  • 165g butter, chopped
  • 2.50 gm bicarbonate of soda
  • 150g (1 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 1 tsp ground cardamom
  • 5.00 gm ground cinnamon
  • 2 eggs
  • 160ml (2/3 cup) Fireball Cinnamon Whisky
  • 5 fresh figs, halved
  • Double cream, to serve
  • 500ml (2 cups) pouring cream
  • 375ml (1 1/2 cups) milk
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1/2 tsp cardamom seeds
  • 12 egg yolks
  • 220g (1 cup) golden caster sugar
Instructions:
  • Prepare the pudding basin by generously greasing it with melted butter. Mix tea and water in a jug and let it sit for 10 minutes before straining and removing the leaves. Combine the strained tea with figs in a bowl, then allow them to rest for 30 minutes to soak up all the flavors.
  • Separate figs from tea, saving 125ml (1/2 cup). Fill remaining tea with water to reach 250ml (1 cup). Mix tea, rehydrated figs, dates, raisins, 1 cup sugar, and 125g butter in a saucepan. Bring to a boil on medium heat, stirring occasionally. Lower heat, simmer for 8 minutes. Add bicarb, then cool mixture in a large bowl.
  • Sift together the flours and spices into a bowl. Mix in eggs and 80ml (1/3 cup) whisky with the fruit mixture. Stir thoroughly. Carefully fold in the flour mixture until just combined. Transfer the batter into the prepared basin and cover the surface with a disc of baking paper. Secure with a lid.
  • Place the basin in a saucepan on an upturned heatproof saucer, then pour in boiling water halfway up the side of the basin. Cover and cook over low heat for 2 hours 30 minutes or until a skewer inserted into the center comes out clean, adding more water when needed. Let it rest for 10 minutes, then invert onto a platter and drizzle with half of the remaining whisky.
  • For the custard, heat cream, milk, and spices in a saucepan until simmering. Set aside to infuse for 30 minutes. Whisk yolks and sugar until creamy. Slowly mix into the cream mixture. Cook over low heat, stirring constantly, for 6-8 minutes until thickened. Chill in the fridge after straining.
  • - Preheat the oven grill to high. - Arrange fresh figs in a greased ovenproof dish. - Sprinkle with the remaining butter, sugar, and whisky. - Grill for about 10 minutes until golden and glazed. - Serve the pudding with the figs and cream, then drizzle with chai custard.

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