If you want an emu egg, start talking to farmers in November and make your reservation for one. It'll serve quite a crew of eaters. We bought ours at the first of January.
Believe it or not, that's a LARGE chicken egg in the picture! So get out the drill ...
Emu Egg Figgy Pudding
1 emu egg
2 tablespoons ghee
2 tablespoons raisins
4 dried figs
1/4 cup goat milk
10 oz. plantain bananas
1/8 teaspoon mild sea salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon nutmeg
2 teaspoons carob molasses (sounds like: dibs ah haroub) دبس الخروب
1/8 teaspoon green stevia (or 1/32 teas. white stevia)
1 teaspoon Homemade Vanilla or 1/2 teaspoon ground vanilla beans
Whole nutmeg and grater
Prepare a steam bath:
Preheat oven to 375 degrees. Choose a glass baking dish or pie plate that will fit inside a larger pan holding water, so that the water comes up about an inch along the sides. It's easiest to put the pans together, measure in the water, then remove your baking dish and place the water-holding pan in the oven to warm.
Grease your glass dish with ghee, sprinkle with raisins, and set aside.
Cut stems off figs, then cut each fig in half and "make sure nothing is living in there," says Joseph, "or never lived in there. Figs are high in fructose so we use only four." Place in blender.
Emu Egg Preparation:
Hold over blender and blow in the small hole at the top. Egg will stream out of the 1/4" hole. (Rinse and save the shell for decoration if you wish.)
Add milk, turn on blender. While running, add remaining ingredients. Pour the mixture carefully over the raisins, spreading them evenly if necessary.
Grate some nutmeg on top.
Place in steam bath and bake 35 minutes, or until a knife inserted in the center comes out clean.
By the way, this is the blender-to-steam-bath routine for all of Joseph's Breakfast Puddings.