1. Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - http://www.food.com/recipe/fig-brandy-493487 ) you might want to leave yours for a few days in just orange juice or a drink of your choice. 2. Use the mixer to stir the flour, suet and sugar together. 3. Use the blender to make a purée from the figs. 4. Mix the flour and fig purée together. 5. Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are). 6. Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix. 7. Fill each ramekin but leave a little space at the top as they will rise up. 8. cover with foil and steam for 45 minutes in a double boiler type pan. 9. Serve with custard, cream or icecream. 10. (note - if you have used brandy soaked ones, don't give them to the children and don't drive !). ---------------------------------------------------------------------------
Nutrition
Ingredients
