Ingredients
- 320 gr. PreGel 5-Star Chef Pastry Select Fig Filling
- 90 gr. dark rum
- 70 gr. cognac
- 80 gr. raisins
- 45 gr. water
- 190 gr. all-purpose flour
- 8 gr. baking powder
- 5 gr. ground cinnamon
- 3 gr. ground ginger
- 2 gr. ground nutmeg
- 1 gr. ground clove
- 1.5 gr. salt
- 150 gr. eggs
- 200 gr. brown sugar
- 230 gr. bread crumbs
- 114 gr. unsalted butter, melted
- 140 gr. dried cherries
- 115 gr. dried cranberries
- 15 gr. PreGel Cinnamon Traditional Paste
Method
- Bring cognac, rum, water and raisins to a boil.
- Remove from heat and set it aflame, letting the alcohol burn off for about 2′.
- Place a lid on the pot to extinguish the flame.
- Add the PreGel 5-Star Chef Pastry Select Fig Filling and Cinnamon Traditional Paste to the liquids and stir.
- Whisk together flour, baking powder, cinnamon, nutmeg, ginger, clove and salt.
- Whisk together eggs and brown sugar until well combined.
- Fold bread crumbs into the egg-sugar mixture followed by the melted butter.
- Fold in fig mixture followed by the dry ingredients.
- Fold in dried cherries and cranberries.
- Place batter into greased, single-serving baking vessels and cover each tightly with aluminum foil.
- Place the vessels into a stock pot and fill the pot with hot water until the baking vessels are about ½ submerged.
- Bring the water to a boil, then cover the pot and reduce heat to a simmer.
- Allow to cook for about 35′.
- The puddings are done when a knife inserted in the center comes out clean.
- Remove the vessels from the water and allow to cool slightly.
- Loosen the edges of the pudding with a knife, then invert to remove the pudding.