Fig pudding
Instructions
Remove the figs and place picciuolo in meat grinder fitted with the disc to large holes.
Collect the mince into a large bowl.
Put the hazelnuts in the oven for a few minutes, then pour into a sieve and rub hands together on the retina to come away the dried skin.
Then mix with fig butter to flour and tassels and work the dough so that it is quite consistent.
Add gradually the two types of egg yolks, sugar and spices.
Grease a mould, pour the mixture and cover.
Place the mold in a water bath and bake for 3 hours and 30 minutes.
Then turn it upside down on the serving dish, sprinkled the pudding with rum warmed up earlier and infiammatelo: better if you can do this on the table, in front of the Diners.
Ingredients and dosing for 4 persons
- 300 g of dried figs
- 140 g of hazelnuts
- 125 g of flour
- 250 g of butter
- 3 tablespoons of vanilla sugar
- 3 egg yolks
- 1 teaspoon of cinnamon powder
- 1 == Pto Nutmeg
- 1 == Pto Coriander
- 1 glass of rum