If it’s autumn, there has to be pudding, at our house anyway. The fig and walnut recipe is intended to satisfy fans of steamed puddings, but it is so easy to make it’s almost cheating. The fruit rises to the top in marbled, jammy splodges. I especially like this with rye bread. There’s no need for any salt with this recipe as the bread will already have it.
The method is quite crude, but the result is special. (I am told it is good cold for breakfast, too, but I was up last so didn’t get to try.) We ate it just above room temperature without cream or yoghurt, but could have had either, or both. It’s autumn. And indulgence starts here.
Serves 4
bread 200g, thickest crust removed
milk 400ml
golden caster sugar 120g
honey 30g
butter 30g
eggs 4
shelled walnuts 100g
figs 300g (4 large), each fig cut into 8 segments
Soak bread in the milk for at least half an hour until totally soft. Heat the oven to 140C fan/gas mark 3.
Blitz the bread and milk in a food processor. Add the sugar and honey and mix more. In a small pan, melt the butter and then turn down the heat and cook until light brown and nutty. Pour into the mixer, too, followed by the eggs. Mix.
Tear off a large sheet of baking paper that will comfortably fit inside a suitable baking dish. A tip is to screw the paper up first so that it holds its shape better. Pour the batter in, stir in the walnuts and evenly scatter over the figs.
Bake for 45 minutes. Serve hot with cold pouring cream and whisky if desired.
Joe Trivelli is co-head chef at The River Cafe, London W6)
