Brown-Butter Figgy Pudding Recipe

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Brown-Butter Figgy Pudding
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Ingredients
10
Count
Nutrition
4799
Calories
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Ingredients:

Directions:

  1. In a 2- to 3-quart pan over medium-high heat, melt butter. Stir often until butter is deep golden brown with darker brown flecks, 5 to 8 minutes (if butter foams up in pan, remove from heat briefly until foaming subsides). Pour butter into a 1-cup glass measure; chill until solid, about 1 1/2 hours.
  2. Meanwhile, in a bowl, combine figs, brandy, and 1 cup boiling water. Soak until figs have softened, about 30 minutes. Lift 1/2 cup figs from bowl and coarsely chop. Pour remainder, with soaking liquid, into a blender or food processor and whirl until smooth.
  3. Scoop 1/2 cup solidified brown butter into a large bowl (bring to room temperature if necessary before using; reserve remainder for brown-butter hard sauce). With a mixer at medium speed, beat butter with granulated sugar until well combined. Add eggs one at a time, beating well after each addition. Add puréed figs and beat until smooth.
  4. Add flour, baking powder, cinnamon, and salt and beat at low speed until smooth, scraping down sides of bowl as needed. Stir in chopped figs.
  5. Scrape batter into a buttered 11-cup bundt pan; cover tightly with foil and secure with a rubber band. Place pudding in a 12- by 17-inch baking pan and set on bottom rack of a 350° oven. Carefully pour 2 inches boiling water around bundt pan, then cover entire baking pan with foil.
  6. Bake until pudding feels firm to touch (peel back foil to check) and a wooden skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cool 10 minutes, then invert bundt pan over a plate to unmold pudding. Let cool until barely warm, then sprinkle with powdered sugar. Cut into slices and serve with brown-butter hard sauce.
  7. Per serving with about 2 tablespoons of brown-butter hard sauce: 445 cal., 30% from fat; 6.6 g protein; 15 g fat (8.5 g sat.); 75 g carbo (5.9 g fiber); 363 mg sodium; 113 mg chol.
  8. Brown-butter hard sauce: In a bowl, with an electric mixer on medium speed, beat reserved solid brown butter from brown-butter figgy pudding (recipe precedes) until smooth. Add 1 cup powdered sugar and beat on low speed until well combined. Add 1 tablespoon brandy and 1 teaspoon vanilla; beat on high speed until light and fluffy, 3 to 5 minutes. Spoon into a bowl; serve at room temperature, or cover and chill up to 3 days. Bring to room temperature and beat again to restore texture before serving. Makes about 1 1/4 cups.
  9. Per tablespoon: 66 cal., 62% from fat; 0 g protein; 4.6 g fat (2.9 g sat.); 6 g carbo (0 g fiber); 47 mg sodium; 12 mg chol.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4798.65 Kcal (20091 kJ)
Calories from fat 2204.33 Kcal
% Daily Value*
Total Fat 244.93g 377%
Cholesterol 1101.1mg 367%
Sodium 1391.72mg 58%
Potassium 965.62mg 21%
Total Carbs 605.6g 202%
Sugars 417.59g 1670%
Dietary Fiber 47.23g 189%
Protein 52.4g 105%
Vitamin C 0.1mg 0%
Vitamin A 2.8mg 95%
Iron 14.1mg 78%
Calcium 1200.2mg 120%
Amount Per 100 g
Calories 380.71 Kcal (1594 kJ)
Calories from fat 174.88 Kcal
% Daily Value*
Total Fat 19.43g 377%
Cholesterol 87.36mg 367%
Sodium 110.41mg 58%
Potassium 76.61mg 21%
Total Carbs 48.05g 202%
Sugars 33.13g 1670%
Dietary Fiber 3.75g 189%
Protein 4.16g 105%
Vitamin A 0.2mg 95%
Iron 1.1mg 78%
Calcium 95.2mg 120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 115.6
    Points
  • 130
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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