Miss Piggy Pudding Recipes

FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease an 11-cup Bundt pan.
• Melt the butter in a medium saucepan set over medium heat. Continue cooking until the butter turns golden brown, then transfer to a heatproof container and refrigerate until solid, about 1 hour.
• In a medium bowl, pour the boiling water and brandy over the figs and soak until softened, about 30 minutes. Coarsely chop 1/2 cup of the figs, and set aside. Place the remaining figs and the soaking liquid in the bowl of a food processor and puree until smooth.
• In a stand mixer fitted with the paddle attachment, combine the chilled brown butter with the sugar and beat until combined. Add the eggs one at a time, and mix until combined. Add the fig puree, flour, baking powder, cinnamon and salt, and beat on low speed until smooth. Stir in the chopped figs. Pour the batter into the prepared Bundt pan, then cover tightly with foil and secure with a rubber band.
• Place the Bunt pan in a 12-by-17-inch deep roasting pan and set on the bottom rack of the oven. Pour 2 inches of boiling water around Bundt pan, then cover entire roasting pan with foil. Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
• Cool the pudding for 10 minutes, then invert the Bundt pan over a plate to unmold the pudding. Sprinkle the pudding with confectioners' sugar and cut into slices to serve.

FIGGY CHRISTMAS PUDDING

Steps:

• Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
• Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
• Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don't touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.

PIGGY PUDDING

Steps:

• Preheat oven to 450º.
• Cook sausages in a skillet until done, piercing with a fork to let out some of the fat.
• While the sausages are cooking mix the cornbread batter with the egg and 1/3 Cup milk; set aside.
• When sausages are done, arrange them in a 9-inch square baking dish.
• Layer sliced apples on top of sausages.
• Pour cornbread batter over everything.
• Bake for approximately 30 min or until the cornbread is done.
• Serve with warm maple syrup.

MISS PIGGY PUDDING

Steps:

• Mix together butter, flour and nuts, if using. Pat into an ungreased 13"x9" baking pan. Bake at 350 degrees for 20 minutes; cool. Beat together cream cheese and powdered sugar until smooth. Add one cup whipped topping; spread over baked crust and set aside. Combine pudding mixes and milk. Let stand until slightly thickened; pour over cream cheese mixture. Refrigerate until completely set. Spread with remaining topping; sprinkle with chopped nuts and sprinkles, if desired. Chill until ready to serve. Tip: Watch tag sales for vintage aluminum pie plates...they bake up flaky, golden pie crusts!