Big on figs?

Figs Photo: G. Krishnaswamy

Figs are one of the few fruits with an abundance of health benefits. They are cultivated throughout the Mediterranean and Middle Eastern region, Iran, Turkey, Pakistan and Northern India. Figs are a seasonal fruit, but dry figs could be used as a substitute throughout the year.

Figs are believed to relieve constipation, indigestion, piles, diabetes, cough, bronchitis and asthma. They also help people gain weight after an illness.

Figs are a rich source of minerals, vitamins and fibre and contain vitamin A, Vitamin B1 & B2, calcium, iron, phosphorous, manganese, sodium, potassium and chlorine.

Now, for a recipe.

Fig Pudding

Ingredients

Butter: 125 gm

Eggs: 2

Sugar: 225 gm

Chopped, dried figs: 500 gm

Grated lemon peel: 5 gm

Buttermilk: 100 ml

Chopped walnuts: 125 gm

Refined flour: 500 gm

Baking soda: 5 gm

Baking powder: 10 gm

Salt: 2 gm

Ground cinnamon: 5 gm

Ground nutmeg: 2 gm

Whipped cream: 200 gm

Method: In an electric mixer, cream the butter until fluffy. Add the eggs and sugar and beat again. Now add the figs, lemon peel, buttermilk, and walnut. Blend for a minute. Add flour, baking soda, baking powder, salt, cinnamon and nutmeg. Blend until everything is incorporated. Grease and flour an 8 by 4-inch soufflé dish and pour in the batter. Bake in an oven at 200 degree Celsius for 1 hour. To check whether the pudding has cooked, insert a toothpick. If it comes out clean, then it is cooked. Spread whipped cream on top and garnish with fresh figs and nuts.

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