Brown Butter Gingerbread Figgy Puddings

• Produce

  • 1 1/2 cups Figs, dried
  • 1/2 cup Golden raisins
  • 1 tbsp Orange, zest

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 tsp Salt
  • 1 dash Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 1 1/2 cups Gingerbread cookie crumbs

• Dairy

  • 1/4 Brown butter
  • 3/4 cup Butter
  • 1 cup Heavy cream
  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 3 tbsp Brandy

• Liquids

  • 1 cup Water

Found on gringalicious.com

Description

Ingredients

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

Directions

• 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.
• 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.
• 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.
• 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.
• 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.)
• 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.