Sunday, July 24, 2011

Feasting with the Prophets VII

Week #7: Heber J. Grant
Favorite Dessert: Figgy Pudding

This week was a really fun one. Here's some fun facts on Heber J. Grant:

1. The J. stands for Jeddy, which I first misread as Jedi and got pretty excited, and then I reread it correctly.

Then I looked at this snappy picture of President Grant:

And then saw this uncanny resemblance:

I think not.

From now on (in my book, at least), he is President Heber "Jedi" Grant,

So...we didn't actually learn much about Heber J. Grant (kind of let that part slide...), but Figgy Pudding was a big fat hit. Our visiting cousins from Virginia were so so excited about eating Figgy Pudding, and even Grandpa put on the Muppet's We Wish You A Merry Christmas in his office.

Amid "Won't go. Won't go!!" 's, we whipped up this winner from Paula Dean herself. Someday, we'll try the real Heber J. Grant recipe from the Lion House Cookbook, but you can never go wrong with a recipe from Queen Dean.


  • 1 1/2 cups chopped dried pitted dates
  • 1/2 cup chopped dried figs
  • 2 cups water
  • 1 teaspoon baking soda
  • 7 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups self-rising flour
  • 2 1/2-ounces dark chocolate, grated
  • Butter, for coating ramekins
  • Whipped cream, for garnish


  • 2 cups brown sugar
  • 2 cups heavy cream
  • 14 tablespoons butter
  • Fresh figs, quartered, for garnish
  • Vanilla ice cream, optional
  • Whipped heavy cream, optional


Preheat the oven to 350 degrees F.

Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blenderand puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.

Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.

Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmeruntil the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.

Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.

Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

Soooo delicious. This is the first one that I have been tempted to do again. McKay said this was the best dessert I've ever made, and since he loves everything I make, that is telling indeed.

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