Other

Creamy Fig Pudding

Creamy Fig Pudding


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

If I had to pick a favorite dessert from this book, this would be it: a rich, milky pudding infused with butterscotchy dried figs. For a richer, thicker pudding, use all cream or substitute half-and-half for the milk. The pudding must cool and set for at least 6 hours; the longer, the better. I prefer to divide it among individual serving bowls or cups, but you can make it in one large bowl. — Robyn Eckhardt, author of Istanbul & Beyond

Ingredients

  • 22 large, plump dried yellow or green figs (about 1 1/4 pounds; preferably organic or naturally processed)
  • 2 Cups
  • 2 Cups heavy cream
  • Finely chopped walnuts or hazelnuts, for serving

Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Creamy Fig Pumpkin Pudding

I served this recipe during our Canadian Thanksgiving last weekend and it was a big hit. Everyone loved the creativity and most of all the taste of the pudding filling. Even the kids in the room couldn’t get enough of this healthy treat.

Give it a try and see how fast you become the family favourite chef!

  • 2 mini sugar pie pumpkins, cut in half and seeded or 2 cans of pureed pumpkin
  • 1 cup cashews, soaked for 30 minutes and then discard the water
  • 1 cup dried figs, chopped and soaked in 1 cup of water, save the water
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ¼ teaspoon all spice or cardamom
  • juice from ½ lemon
  1. Bake each half of your pumpkins with ½ teaspoon of coconut oil and a pinch of sea salt at 300 for 25 minutes or until tender. If using canned pumpkin puree, open your cans and follow the remaining steps.
  2. Puree together all your other ingredients as listed above in a food processor including the water the figs soaked in.
  3. Puree until smooth (about 3 minutes)
  4. Place a few scoops of your pudding into each pocket of your cooked pumpkin and serve.
  5. Top each one with some hemp seeds

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Trackbacks

[…] Food recipe I created last weekend to help celebrate our Canadian Thanksgiving. It’s for my Creamy Fig Pumpkin Pudding. […]


Watch the video: Παραδοσιακή Μαρμελάδα Σύκο της Γιαγιάς - fig jam - traditional grandmother. Stella Love Cook (July 2022).


Comments:

  1. Dedrik

    In my opinion you are not right. I am assured. Let's discuss it. Write to me in PM, we will communicate.

  2. Shimshon

    I congratulate you, the excellent thought has visited you

  3. Parrish

    Bridging the gap?

  4. Damian

    funny))

  5. Viktilar

    the Authoritarian, cognitive point of view.

  6. Shakajin

    It's just incomparable :)



Write a message