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Total Time
1 Hour 30 Mins
Yield
Makes 6 to 8 servings
David Prince

How to Make It

Step 1

In a 2- to 3-quart pan over medium-high heat, melt butter. Stir often until butter is deep golden brown with darker brown flecks, 5 to 8 minutes (if butter foams up in pan, remove from heat briefly until foaming subsides). Pour butter into a 1-cup glass measure; chill until solid, about 1 1/2 hours.

Step 2

Meanwhile, in a bowl, combine figs, brandy, and 1 cup boiling water. Soak until figs have softened, about 30 minutes. Lift 1/2 cup figs from bowl and coarsely chop. Pour remainder, with soaking liquid, into a blender or food processor and whirl until smooth.

Step 3

Scoop 1/2 cup solidified brown butter into a large bowl (bring to room temperature if necessary before using; reserve remainder for brown-butter hard sauce). With a mixer at medium speed, beat butter with granulated sugar until well combined. Add eggs one at a time, beating well after each addition. Add puréed figs and beat until smooth.

Step 4

Add flour, baking powder, cinnamon, and salt and beat at low speed until smooth, scraping down sides of bowl as needed. Stir in chopped figs.

Step 5

Scrape batter into a buttered 11-cup bundt pan; cover tightly with foil and secure with a rubber band. Place pudding in a 12- by 17-inch baking pan and set on bottom rack of a 350° oven. Carefully pour 2 inches boiling water around bundt pan, then cover entire baking pan with foil.

Step 6

Bake until pudding feels firm to touch (peel back foil to check) and a wooden skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cool 10 minutes, then invert bundt pan over a plate to unmold pudding. Let cool until barely warm, then sprinkle with powdered sugar. Cut into slices and serve with brown-butter hard sauce.

Step 7

Per serving with about 2 tablespoons of brown-butter hard sauce: 445 cal., 30% from fat; 6 g protein; 15 g fat (5 g sat.); 75 g carbo (9 g fiber); 363 mg sodium; 113 mg chol.

Step 8

Brown-butter hard sauce: In a bowl, with an electric mixer on medium speed, beat reserved solid brown butter from brown-butter figgy pudding (recipe precedes) until smooth. Add 1 cup powdered sugar and beat on low speed until well combined. Add 1 tablespoon brandy and 1 teaspoon vanilla; beat on high speed until light and fluffy, 3 to 5 minutes. Spoon into a bowl; serve at room temperature, or cover and chill up to 3 days. Bring to room temperature and beat again to restore texture before serving. Makes about 1 1/4 cups.

Step 9

Per tablespoon: 66 cal., 62% from fat; 0 g protein; 6 g fat (9 g sat.); 6 g carbo (0 g fiber); 47 mg sodium; 12 mg chol.

Chef's Notes

You can brown the butter and make the hard sauce up to 3 days ahead; cover separately and chill, then bring hard sauce to room temperature before serving. You can make the pudding up to 1 day ahead; cool, cover, and store at room temperature.

Total time does not include chill and cool times.

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