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Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs
Fruit and vegetables
200g/7oz dried
figs
, roughly chopped
1
orange
, zest and juice
3 ripe fresh
figs
1
pear
, peeled, cored and quartered
Tins, packets and jars
100g/3½oz
prunes
, roughly chopped
Cooking ingredients
180g/6¼oz
dates
, roughly chopped
150g/5½oz fresh
breadcrumbs
50g/1¾oz
self-raising flour
130g/4½oz dark
brown sugar
1 tsp
mixed spice
125g/4½oz
caster sugar
150g/5½oz
caster sugar
1
cinnamon
stick
1
vanilla pod
, split and seeds scraped
35g/1¼oz
caster sugar
Dairy, eggs and chilled
2 free-range
eggs
, beaten
250ml/9fl oz
double cream
250ml/9fl oz full-fat
milk
6 free-range
egg yolks
250ml/9fl oz
double cream
50g/1¾oz
butter
, diced
Other
150ml/5fl oz Armagnac
2 tbsp Armagnac, to taste
2-4 tbsp Armagnac, to taste
Back to recipe
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