Oh Bring Me Some Figgy Pudding
Ingredients:
1 lb. fresh large black mission figs, dried
3/4 cup milk1 1/2 cups flour (all-purpose)
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
3 eggs
1/2 cup melted butter
1 1/2 cups dried bread crumbs
1 tablespoon fresh lemon zest
Directions:
Preheat oven to 350 degrees F.
With kitchen shears, remove stems from figs and cut into chunks. Generously grease the interior of a bread or pudding mold or a 2 quart oven-safe bowl and set aside.
Over medium to medium-low heat, combine figs and milk and gently simmer for 8 to 10 minutes, until soft. Do not bring to a boil.
While figs are simmering, combine flour, sugar, baking powder, spices and salt in a medium mixing bowl and stir to combine.
In a large bowl, beat together the egg and melted butter until frothy. Gradually add the bread crumbs and lemon zest, then add the fig mixture and combine.
Spoon batter into mold. Cover the mold and place it into a large shallow pan. Place pan in oven, then fill it about halfway with boiling water. Bake at 350 degrees for 2.5 hours. Allow pudding to cool for 15-20 minutes before inverting to remove from mold. Cut, top with fresh whipped cream and serve warm. Yields 8-10 servings.
Preheat oven to 350 degrees F.
With kitchen shears, remove stems from figs and cut into chunks. Generously grease the interior of a bread or pudding mold or a 2 quart oven-safe bowl and set aside.
Over medium to medium-low heat, combine figs and milk and gently simmer for 8 to 10 minutes, until soft. Do not bring to a boil.
While figs are simmering, combine flour, sugar, baking powder, spices and salt in a medium mixing bowl and stir to combine.
In a large bowl, beat together the egg and melted butter until frothy. Gradually add the bread crumbs and lemon zest, then add the fig mixture and combine.
Spoon batter into mold. Cover the mold and place it into a large shallow pan. Place pan in oven, then fill it about halfway with boiling water. Bake at 350 degrees for 2.5 hours. Allow pudding to cool for 15-20 minutes before inverting to remove from mold. Cut, top with fresh whipped cream and serve warm. Yields 8-10 servings.
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