1+1 cups of figs
280g self-rising flour
280g dark sugar
225g + a bit more butter for spreading
4 spoonfuls of fresh cream
100g grated almonds
4 spoonfuls of brandy
3 spoonfuls of sugar
½ teaspoonfuls of salt
1 ½ teaspoonfuls of cinnamon powder
½ teaspoonfuls of fresh grated nutmeg
Cut each fig in four pieces along its length. Put figs in a deep vessel, cover with boiling water and let them soften for one hour. Preheat oven at 180 grad Celsius. Spread butter on a parallelogram non-stick baking pan.
Mix flour with salt, cinnamon, and nutmeg. Beat butter in the mixer and add dark chocolate until the mixture becomes foamy. Add eggs - one by one - and fresh cream. Add the flour mixture.
Drain half of the figs and a little bit more and add them into the pastry, mixing with a wooden spoon. Add almonds and mix with the wooden spoon.
Empty the mixture into the non-stick baking pan and bake for 1 hour and 15 minutes. In order to make sure that the pastry is baked, dip a toothpick into the centre of the pastry for about 10 minutes.
It should be dry. Let the cake chill for 30 minutes and turn it upside down. In the meantime, remove the surplus figs from the water with a skimmer and keep them by side.
Empty water in a small pan and add 3 spoonfuls of sugar. Let it smoulder at low fire for about 10 minutes so that the syrup thickens. Add brandy and the figs.
Let them mix for 30 minutes. Make small holes on the cake using the toothpick and pour the syrup onto it. Finally, add the figs.
When devouring this fig pastry, you shall recite the couplet «Α merry Christmas and a happy New Year. Α figgy pudding and a glass of good cheer».