FIG SUNDAY, an April Palm Sunday Tradition

Palm Sunday falls on April 14th, 2019.

This is hearty fare, be warned! You might need to go on a long country walk after eating this figgy delight.

TO MAKE FIG PUDDING

Ingredients

1/2 lb breadcrumbs made from stale crusty white bread

1/2 lb dried figs

1/2 lb of soft light brown sugar

6 oz suet

1/2 a nutmeg grated

1 teaspoon of vanilla extract

2 eggs, well beaten

Lashings of cream

1. Mince the figs very small

2. Mince the suet likewise.

3. Mix the bread crumbs, figs, sugar, suet, vanilla and nutmeg very well together

4. Moisten with eggs

5. When well mixed place in a clean, floured muslin cloth and tie tightly.

6. Drop into a pan of boiling water and leave at a low simmer for 4 hours.

7. Remove from the pan and hang to drain and cool for 5 minute, unwrap the figgy cannon ball from the cloth and place on a plate.

Serve with cream, and a cold glass of white wine.

THE LUSCIOUS LEEK

Leek and Potato Soup – A simple classic.

1 carrot

2 medium onions

5 leeks

2 cloves of garlic

5 big potatoes

olive oil

2 chicken or Marigold vegetable stock 2.5ltrs

sea salt and freshly ground black pepper

Method

Peel and roughly slice the carrot

Peel and roughly chop the onions

Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices

Peel and slice the garlic

Place a large pan on a high heat and add 2 tablespoons of olive oil

Add all your chopped and sliced ingredients and mix together

Cook for around 10 minutes with the lid partially on with room to steam, until the carrots have softened, and the onion and leeks are lightly golden

Peel the potatoes and cut them into 1cm dice

Pour the stock onto the vegetables

Add the potatoes

Give the soup a good stir and bring to the boil

Reduce the heat and simmer for 10 minutes with the lid on

Remove from the heat. Blend the soup in a food processor or use a stick blender, until smooth. Season with salt and lots of ground black pepper.

Serve with a sprinkle of parsley. Also good eaten cold with a dollop of yoghurt.