If it’s autumn, there has to be pudding, at our house anyway. The fig and walnut recipe is intended to satisfy fans of steamed puddings, but it is so easy to make it’s almost cheating. The fruit rises to the top in marbled, jammy splodges. I especially like this with rye bread. There’s no need for any salt with this recipe as the bread will already have it.
The method is quite crude, but the result is special. (I am told it is good cold for breakfast, too, but I was up last so didn’t get to try.) We ate it just above room temperature without cream or yoghurt, but could have had either, or both. It’s autumn. And indulgence starts here.
