Figgy Pudding
This sweet fig and aniseed pudding is like a clafoutis. The custard bakes to a flan-like consistency and is heavenly served still slightly warm from the oven.
Recipe information
Yield
makes 1 (8-inch) pudding
Ingredients
Unsalted butter, for greasing the pie pan
1/2 cup sugar, plus more for the pie pan and for sprinkling
6 fresh figs, peeled and halved
3 large eggs, separated
1/4 teaspoon salt
1 1/2 cups half-and-half
1/2 cup unbleached all-purpose flour
1 teaspoon brandy
1/2 teaspoon aniseed
Confectioners’ sugar, for dusting
Preparation
Step 1
Heat the oven to 400°F. Butter an 8-inch deep-dish pie pan and sprinkle with sugar. Place the figs in the dish cut side up.
Step 2
Whip the egg whites to stiff peaks. In a large bowl, whisk together the sugar, salt, half-and-half, flour, egg yolks, and brandy. Fold the mixture into the egg whites and pour the batter into the prepared dish. Sprinkle the top with a little sugar and the aniseed.
Step 3
Bake for 20 minutes, then reduce the oven temperature to 350°F., and bake for 10 minutes or until puffy and golden. Dust with confectioners’ sugar and serve at once.
