Ottolenghi’s Malty Figgy Pudding
This Christmas, we'll be making this glorious malted figgy pudding from Ottolenghi as an alternative to the more traditional pudding. With dried figs, chocolate and malted milk in a rich and gooey sponge, it's a warm embrace in pudding form.
From the book
Ottolenghi COMFORT
Over 100 new recipes from Yotam Ottolenghi
Comfort food classics get the Ottolenghi treatment
From soups to fritters, comfort veg to roast chicken, pasta to curries, bakes to puddings, and more
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Introduction
If ‘comfort’ means ‘warm and gooey’ on the cake front and ‘low-key and easy’ on the making front, then this is the pudding for you. It’s super easy to put together – just 15 minutes – and then half an hour in the oven, ready to delight whoever is set to dive in.
Ingredients
| 150g | plain flour |
| 2 tbsp | cocoa powder |
| ½ tsp | salt |
| 2 tsp | baking powder |
| 2 tbsp | malted milk powder (Horlicks) |
| 50g | dark brown sugar |
| 50g | ground almonds |
| 130g | unsalted butter, melted, plus 10g extra for greasing the dish |
| 100g | whole milk |
| 75g | crème fraîche |
| 3 tbsp | maple syrup |
| 1 | egg |
| 150g | dried soft figs, roughly chopped |
| 50g | dark chocolate (70% cocoa solids), roughly chopped |
| For the topping: | |
|---|---|
| 100g | dark brown sugar |
| 1 tbsp | malted milk powder |
| 1⁄8 tsp | salt |
| 25g | unsalted butter, cut into small cubes |
| 200ml | water |
| 150g | double cream |
| To serve: | |
| 100g | crème fraîche, double cream or vanilla ice cream |
| 3 tbsp | flaked almonds, toasted |
| 2 tbsp | maple syrup |
Essential kit
You will need: a 26cm round shallow ovenproof casserole or baking dish.
Method
Preheat the oven to 180°C fan. Butter a 26cm round shallow ovenproof casserole or baking dish and set aside.
Sift the flour, cocoa powder, salt, baking powder and malted milk powder into a medium bowl. Add the sugar and ground almonds, mix well, then set aside.
In a jug, whisk together the melted butter, milk, crème fraîche, maple syrup and egg. Add to the dry ingredients, along with the figs and chocolate, and mix gently to combine. Transfer the mixture to the prepared baking dish.
Make the topping by mixing together the sugar, malted milk powder and salt. Sprinkle evenly over the sponge mixture and scatter over the butter. Combine the water and cream in a small saucepan and place on medium high heat. Bring to a simmer, then carefully pour over the sponge mixture, starting from the outside and working your way into the middle of the sponge, and transfer to the oven. Bake for 30 minutes, until the pudding has formed a crust and the sauce is bubbling up around the sides of the dish.
Leave to sit for 5 minutes before spooning over some of the crème fraîche (or cream or ice cream). Sprinkle with the toasted almonds and drizzle over the maple syrup. Serve warm, with the rest of the crème fraîche or cream alongside.
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