~ Figs ~

The common fig is a large, deciduous shrub or small tree native to southwest Asia and the Mediterranean region (Afghanistan to Portugal). It grows to a height of 23–33 feet tall, with smooth grey bark. The leaves are 4.7–9.8 inches long and 3.9–7.1 inches across. The fruit is 1.2–2.0 inches long, with a green skin, sometimes ripening towards purple or brown. The sap of the fig's green parts is an irritant to human skin. The edible fig is one of the first plants that was cultivated by humans. Figs can be eaten fresh or dried. Since the ripe fruit does not transport well and once picked does not keep well the most common commercial production is in dried figs. Figs are one of the highest plant sources of calcium and fiber. Dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium and vitamin K. Figs contain many antioxidants. In traditional medicine, the roots are used in treatment of ringworms. Figs have shown to be useful in inflammations and paralysis. Fig leaves are used in the treatment of jaundice.

Although commonly referred to as a fruit, the fig fruit is actually the flower of the tree. The flower is not visible, as it blooms inside the fruit. The small orifice visible on the middle of the fruit is a narrow passage, which allows a very specialized wasp, the fig wasp, to enter the fruit and pollinate the flower, whereafter the fruit grows seeds.

The most common dessert containing figs is of course Fig Newtons but here is a recipe you will love. Now, I know I am late with this recipe as it is traditionally a Christmas dessert ... but go ahead and treat yourself. It is a very difficult recipe so give yourself plenty of time.

FIGGY PUDDING
Ingredients:
1 cup of flour
4 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
1 - 2 teaspoons of nutmeg
1 teaspoon of cloves
1 cup of butter
2 cups of sugar
4 eggs
2 cups of carrots, grated
2 cups of apples, grated
2 cups of either raisins, currents or chopped figs
4 cups of soft breadcrumbs
Method: * Stir together flour, baking powder, soda, salt, cinnamon, nutmeg and cloves; set aside.

* Generously butter 7-wide mouth pint jars, a bundt pan or steam pudding pan; set aside.

* Place a rack in a large stock pot (pan should be large enough to hold jars or a steam pudding pan). Fill stock pot with 1-2 inches of water; heat water while preparing pudding.

* Beat together butter and sugar; add eggs and beat until creamy. Stir in carrots, apples and raisins or figs and mix well; stir in bread crumbs; stir in flour mixture. Spoon into buttered jars or pan (fill approximately 3/4 full). Place a tight fitting lid on each jar or wrap tops tightly with aluminum foil, crimping foil under rim of jar to prevent water seeping into pudding and making it soggy. If a bundt pan is used seal or plug up the top of the center vent to prevent steam from entering the pan.

* Bring water in stock pot to a boil, reduce heat to simmer (water should remain gently boiling or simmering throughout the steaming process - adjust heat accordingly); place filled jars in stock pot, cover pan and steam pudding 3 hours. Periodically check water level in pan, adding additional ‘boiling' water as needed to prevent pan from boiling dry.
* Unmold pudding and store pudding in refrigerator for about 1 week, or freeze for later use.
* Pudding may be served hot or cold and is delicious served with Caramelized Sugar Pudding Sauce.

Caramelized Sugar Pudding Sauce

Ingredients:

1/4 cup of white sugar

1 can (12 oz.) of evaporated milk

2 tablespoons of brown sugar
dash of salt
1 tablespoons of cornstarch
1/2 cup of milk or cream
1/2 teaspoon of vanilla
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Method: * Place 1/4 cup white sugar in heavy saucepan over medium heat. Stir sugar constantly until it melts and turns a golden brown color - the darker the color the stronger the flavor - if sugar is too dark it will have a burnt taste.
* Remove caramelized sugar from heat and gradually add 1 can (12 oz) of evaporated milk - stirring constantly. Sugar will immediately harden and create steam; be careful not to get burned by the steam.

* Return pan to heat and stirring constantly reheat milk - melting sugar from sides and bottom of pan. Add 2 tablespoons of brown sugar and a dash of salt. Mix 1 tablespoon of cornstarch into 1/2 cup of milk or cream; stir into sauce mixture. Stirring constantly, cook sauce until thickened. Stir in 1/2 teaspoon of vanilla. Sauce may be served hot or cold.

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I told you this was a difficult recipe but you can do it!

~ Chef Wilkinson ~