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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - http://www.food.com/recipe/fig-brandy-493487 ) you might want to leave yours for a few days in just orange juice or a drink of your choice. | 2. Use the mixer to stir the flour, suet and sugar together. | 3. Use the blender to make a purée from the figs. | 4. Mix the flour and fig purée together. | 5. Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are). | 6. Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix. | 7. Fill each ramekin but leave a little space at the top as they will rise up. | 8. cover with foil and steam for 45 minutes in a double boiler type pan. | 9. Serve with custard, cream or icecream. | 10. (note - if you have used brandy soaked ones, don't give them to the children and don't drive !). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	400			-	-	-	-
suet	200			48421.8	0.0	85.05	5329.8
dark brown sugar	100			-	-	-	-
cold water	100	ml		0.0	0.0	0.0	0.0
fig	500	g	dried	370.0	95.9	3.75	1.5
butter	25			2137.5	98.2125	66.7875	180.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.