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Friday, December 15, 2017

Turkish Sticky Figgy Pudding, aka Fig Meshnun, on CBC's Weekend Morning Show

 Tomorrow, on CBC's Weekend Morning Show, with host Nadia Kidwai, I will be presenting the following dessert.  This was a huge hit at my former restaurant and I made this by popular demand today.  The cakes/puddings, can be prepared in advance, as can the butterscotch sauce, to make your holiday feast easier.

Always use the best ingredients for baking.  We have such great eggs, from Nature's Farm, butter, from Notre Dame Dairies, and flour, from Prairie Flour Mills. There are very few local flour mills in Manitoba.  Try out the flours from Tall Grass Bakery and Prairie Flour Mills!

Fig Mešhnun
Sticky Dried Fig Pudding (Fig Mešhnun)
1/2 pound dried figs, finely chopped
2 cups boiling water
1 1/2 teaspoons baking soda
3 ounces butter (at room temperature) (I used Notre Dame Butter)
9 ounces superfine sugar
3 free-range eggs (I used Nature's Farm eggs, available at the St. Norbert's Farmer's Market)
1 teaspoon ground ginger
9 ounces flour

Butterscotch Sauce
8 ounces butter
7 ounces heavy cream
12 ounces brown sugar
Preheat the oven to 350ºF and butter 12 five-seven ounce metal molds, a 10-inch square cake tin or a 10X8 inch jelly-roll pan.
Put the figs, boiling water, and baking soda into a bowl, then stir well and leave to stand for 20 minutes.
Cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well.  Mix the ginger into the flour, then sift onto the mixture and fold in.  Stir in the fig mixture and pour into the buttered molds.  Bake for 15 minutes.
While the puddings are baking, make the butterscotch sauce.  Combine all the ingredients in a saucepan and bring to the boil, then lower the heat and simmer for 5 minutes.  Stir occasionally, but not too much or it will crystallize.
After 15 minutes baking, spoon a bit of the sauce on top of each pudding and then return to the oven for 5 more minutes, or when a skewer comes out cleanly.
To serve, unmold the puddings onto dessert plates, then invert them so the sticky surface is on top.  Serve with extra sauce.
Enjoy!

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