Chief
12-21-2007, 07:45 AM
http://homecooking.about.com/library/archive/bldes108.htm
Figgy Pudding
Ingredients
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 pastry or cake flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon sharp ground cinnamon
1/4 teaspoon freshly ground nutmeg
Garnish
Whipped cream
Instructions
In an electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts and blend 1 minute. Add the remaining ingredients and 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 pudding out onto plates or cut it into wedges. Garnish with the whipped cream.
Yield: 12 servings
Variation: I am going to use the figs I've had pickling in Brandy to make this recipe. I put a bunch of dried figs in an airtight plastic container, and topped it off with Napoleon Brandy several months ago. They've been soaking quietly for all of this time, and will add a nice complex layer of flavor to this traditional recipe...
;D
Figgy Pudding
Ingredients
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 pastry or cake flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon sharp ground cinnamon
1/4 teaspoon freshly ground nutmeg
Garnish
Whipped cream
Instructions
In an electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts and blend 1 minute. Add the remaining ingredients and 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 pudding out onto plates or cut it into wedges. Garnish with the whipped cream.
Yield: 12 servings
Variation: I am going to use the figs I've had pickling in Brandy to make this recipe. I put a bunch of dried figs in an airtight plastic container, and topped it off with Napoleon Brandy several months ago. They've been soaking quietly for all of this time, and will add a nice complex layer of flavor to this traditional recipe...
;D