- Frozen Figgy Pudding
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- For the Semifreddo:
- 250 grams of dried figs, chopped
- ½ cup of raisins
- 1 tablespoon of treacle or molasses (from sugar cane)
- 2 to 3 tablespoons of Amaretto or similar liqueur (optional)
- 3 large free range eggs
- 4 tablespoons of soft brown sugar
- 250 mls / 8½floz or 1 cup of cream, lighly whipped
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- For the Chocolate sauce:
- ½ cup of raw sugar
- ½ cup of cocoa
- 1 large dessert spoon of golden syrup, light molasses or honey
- ½ cup of hot water
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- Combine the chopped figs, raisins, treacle and Amaretto and leave to infuse overnight, or longer.
- Add the fruit mixture to your food processor and pulse to break it up a little.
- In a large bowl with an electric beater or your stand mixer whip the eggs and brown sugar until they are very thick
and pale, approximately 8 minutes.
- In another bowl whip the cream.
- Gently fold the cream and egg mixtures together, then fold through the fruit.
- Pour the combined mixtures into previously lined loaf tin, or simple plastic container as you would for ice
cream.
- Freeze for 4 to 5 hours or overnight.
- Serve the Frozen Figgy pudding as a log and cut thick slices or roll generous scoops as I have here along with some
chocolate sauce - see below.
- To prepare the chocolate sauce
- Combine all the ingredients in a small saucepan and stir over a medium heat until the sauce begins to bubble.
- Strain any lumps and transfer to a pouring jug, allowing to cool to room temperature before serving.
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