Remember the lyrics from "We Wish You a Merry Christmas?"

Remember the line, "We won't go until we get some?" We'll, here you are, your piggy pudding order has been fulfilled.

Actually, figgy pudding is a cake, a fruit cake to be exact. It was a winter dessert made from whatever they had, from dry breadcrumbs, dried fruit and sometimes alcohol. It's a bit unusual in our modern day.

The holly leaves you see are from my backyard. Even though we are in Patagonia Chile, we have this HUGE holly tree (bush) in our backyard. It's really beautiful. And of course, the holly made a beautiful accent to my photos.

I am very thankful on this Christmas Day, 2016. My family is all together and well. We have plenty of food in the pantry and we have a warm roof over our head. There are no wars going on around us, we live in a very, very peaceful place. My prayers and the prayers of my family go out to those who have far less than us. Places like, but not limited to, Venezuela, Gaza, Syria, you could almost say the enitre middle east. The list is long is very long. Again, I am so thankful.

RECIPE

THIS IS MY INTERPRETATION

Ingredients

Puddings:
3 tablespoons brandy
1 1/2 cups dried figs (stems removed and roughly chopped)
1/2 cup golden raisins
1 cup water
1 cup whole milk
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter, divided
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 tablespoon orange zest
1 cup all purpose flour
1 1/2 cups gingerbread cookie crumbs (or other cookie crumbs such as graham crackers, see note)
1/2 cup semi-sweet chocolate chips

Brown Butter Glaze:
1/4 brown butter (the same butter listed above)
1 cup brown sugar
1 cup heavy cream
2 teaspoons vanilla extract
dash of salt

Instructions

1. Preheat oven to 350 degrees F (180 C) and grease two 6-cavity extra large muffin tins (see notes) with oil. Combine the first 5 ingredients (figs - milk) in a saucepan and bring to a boil over medium high heat. Boil for 5 minutes, then remove from heat and stir in baking soda. Cover with a lid and set aside to cool down.
2. Put 3/4 cup butter into a medium saucepan and stir gently over low heat until completely melted. Increase heat to medium high and continue stirring for about 6 or 7 minutes until the liquid part turns an amber brown with darker flecks of brown in it. Remove from heat and set aside to cool.
3. Now back to the fig mixture, use a rubber spatula to scrape it all into a blender or food processor then blend until mostly smooth. Set aside.
4. Now back to the brown butter, Measure out 1/2 cup and leave the rest in the pan for the glaze. Pour butter into a large mixing bowl and add sugar; beat until mixed. Add eggs, baking powder, salt, zest, and vanilla. Mix well then scrape the figgy mixture into the bowl and stir until combined. Stir in flour and cookie crumbs then add chocolate chips.
5. Spoon mixture into your prepared pan and fill to just below the line. Bake for 18 - 25 minutes, depending on pan size, until a toothpick comes out clean. Remove from oven and cool for about 10 minutes, then invert pan over a tray and remove puddings. Serve warm with the warm glaze on top (garnish with holly leaves and berries if desired.)

Glaze:

1. While the puddings are in the oven, add brown sugar, cream, and salt to the pan of remaining brown butter and place over medium low heat. Bring to a boil and cook, stirring gently, for about 4 or 5 minutes until it starts to thicken. Remove from heat and stir in vanilla. Serve over puddings.

Notes

If you prefer to use graham crackers or butter cookies but still want gingerbread flavor, just add 1 teaspoon cinnamon, 1 teaspoon ginger, and 1/2 teaspoon cloves to the batter.

If you don't have a large muffin tin this recipe can be baked in just about anything that's oven safe. You can use a loaf pan, a 13x9 pan, or even do micro puddings in regular cupcake pans.

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

I am always open to feedback, and would love to know how you feel I could do better and please do not forget to

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