Thursday, December 11, 2008

Oh, bring us some figgy pudding...

Figgy Pudding Recipe
Prep Time: 15 minutes
Cook Time: 1 hours,

1/2 cup (1 stick) butter, at room temperature
2 eggs
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel
1 cup buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: Whipped cream
In an electric mixer, cream the butter until fluffy. Add the eggs and molasses5 and beat again. Add the figs6, lemon peel, buttermilk7, and walnuts8. Blend 1 minute. Add the flour, baking soda, baking powder, salt, cinnamon9, and nutmeg10. Blend until everything is incorporated.

Grease and flour and 8 by 4-inch souffle dish and pour in the batter. Bake in a 325-degree F. oven for 1 hour, or until a toothpick inserted in the center comes out clean.

Spoon the pudding11 out onto plates or cut it into wedges. Garnish with the whipped cream.

Yield: 12 servings

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