Fig-and-Raspberry Summer Pudding

Name: Fig-and-Raspberry Summer Pudding
Total time: 1 h 20 min
Yield: Six servings
Ingredients: 1 cup plus 3 tablespoons sugar; 1 cup water; 2 tablespoons dark rum; 1/2 teaspoon ground cinnamon; 6 1/4-inch-thick slices brioche; 2 teaspoons unsalted butter; 12 large fresh figs, stemmed; 1 pint raspberries

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Hasty Puddings

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Ingredients

Yield:Six servings

1cup plus 3 tablespoons sugar
1cup water
2tablespoons dark rum
½teaspoon ground cinnamon
6¼-inch-thick slices brioche
2teaspoons unsalted butter
12large fresh figs, stemmed
1pint raspberries

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Combine 1 cup of sugar and the water in a medium saucepan and bring to a boil. Lower the heat and simmer for 2 minutes. Let cool. Stir in the rum. Set aside.
Step 2
Meanwhile, combine 3 tablespoons of sugar with the cinnamon and sprinkle the mixture over the brioche. Place on a baking sheet and bake until lightly toasted, about 3 minutes. Arrange the brioche slices in a 7½-by-11½-inch shallow baking dish in a single or slightly overlapping layer.
Step 3
Heat the butter in a large skillet over medium-high heat. Add the figs and saute until browned on all sides, about 3 minutes. Cut the figs in half lengthwise and place them cut side down over the bread. Scatter the raspberries over the figs. Pour the rum syrup over the fruit. Cover with aluminum foil and bake until the fruit is very soft but not mushy, about 1 hour. Serve warm or at room temperature.