I've taken a classic steam pudding recipe and added agave nectar and figs to make these Individual Vegan Steamed Fig Puddings. Get the recipe below.
Classic British puddings
The steamed pudding is a classic British dessert. The most well known steamed pudding is probably the Christmas pudding which is steamed over hot water for hours in a pudding basin wrapped in cloth or topped with tin foil to keep the steam in.
You can also get savoury steamed puddings!
Today I'm sharing my recipe for Individual Vegan Steamed Fig Puddings.
When figs came back into season and I found them in my local supermarket, I knew I had to make something special. These vegan steamed fig puddings are sweet and sticky making for a perfect dinner party dessert or a delicious pudding to serve at the end of a roast dinner.
How to make a steamed sponge pudding
These steamed puddings are simple sponge cakes so you'll begin by creating a cake batter using the creaming method (beating the sugar and vegan butter together before adding the flour and spices).
Agave nectar and fig slices are put in the base of the dariole mould which has been lined with a square of baking paper. The sponge batter is then spooned on top.
The key to cooking these vegan steamed pig puddings is in the title - they are steamed. This is done by placing the dariole moulds in a baking tin that has boiling water in the bottom. The tin is then covered with tin foil. The result is that they cook gently in the steam created by the water at the bottom of the tin.
When you turn the puddings out onto a plate, simply peel off the square of baking paper and the sticky fig top will be revealed! As these puddings are "self saucing" the agave nectar will drip down the sides making them even more moist and sticky.
Tips for perfect steamed puddings every time!
- To stop the puddings from sticking to the dariole moulds, grease the sides with butter. To make sure the syrupy top and fig doesn't stick, place a square of baking paper at the bottom of the basin too.
- Place your oven dish complete with filled moulds on to your oven shelf before adding the boiling water. That way you don't risk getting water into the moulds when you transfer it to the oven.
- Don't be tempted to lift the foil and peak at the puddings until 25 minutes is up otherwise they might collapse.
- You can test whether they are cooked by checking if a skewer or knife inserted into the centre of the steamed puddings comes out clean.
- To get the pudding out of the mould simply run a small knife or spatula around the edge. Place the plate on top of the dariole mould and then flip over to release. Peel off the baking paper and voila!
Are figs vegan?
Did you know there's some controversy over whether or not figs are vegan?
Some varieties of fig are pollinated by a wasp that then dies as part of the process. For this reason some people argue that figs might not be vegan. But, given this is a natural process and doesn't involve humankind harming or exploiting the wasp in any way then it can also be argued that they are vegan.
The good news? Most commercially grown varieties of fig are self-pollinating so we don't have the wasp issue. For that reason we don't need to worry! The figs we are likely to be eating are definitely vegan.
Alternatives to agave nectar
I appreciate that your local store may not stock agave nectar. If this is the case why not try golden syrup or maple syrup?
Serving suggestions
Given these puddings are "self-saucing" they taste great as they are. But, if you wanted to make them EXTRA special you could serve with whipped cream or vanilla ice cream.
The recipe
Individual Vegan Steamed Fig Puddings
Equipment
- 4 dariole moulds
- 1 baking dish large enough to hold all 4 dariole moulds
Ingredients
- 4 tablespoon agave nectar or golden syrup or maple syrup
- 1 fig cut into 4 round slices
- 100 g vegan butter softened
- 100 g caster sugar
- 10 tablespoon plant milk
- 100 g self raising flour
- 0.5 teaspoon ground ginger
Instructions
- Pre-heat you oven to 180C / 350F / gas mark 4.
- Grease 4 dariole moulds then cut out 4 small squares of baking paper and use them to line the base of the moulds.
- Add 1 tablespoon of agave nectar to the bottom of each mould followed by a slice of fig.
- In a mixing bowl, beat together the butter and sugar.
- Add half of the milk and continue to beat (it may curdle a little)
- Fold in the self raising flour and ginger.
- Stir through the remaining milk to loosen the mix.
- Spoon the mix equally between the 4 moulds.
- Place the 4 moulds into the baking dish then place this onto your centre oven shelf.
- Carefully pour boiling water into the baking dish roughly 2cm up the side of the moulds.
- Cover with foil and place into the centre of the oven and cook for 25 minutes or until a skewer comes out clean.
- Leave to cool for 5 minutes before turning out directly on to the serving plate.
Nutrition
More fig recipes
More dessert recipes
For more pudding recipes check out the dessert recipe collection.
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