Oh, Bring us some Figgy Pudding

Figgy Pudding, aka Plum Pudding

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

Optional:
Whipped cream with a little vanilla and sugar whipped in for a delicious topping or ice cream.

1/3 cup warmed Brandy, pour on top and flame the pudding.

Preparation:

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. Blend 1 minute. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until everything is incorporated.

Grease and flour a Bundt pan and pour in the batter. Bake in a 325-degree oven for 1 hour, or until a toothpick inserted in the center comes out clean.

If you would like to steam the cake in the traditional way, allow a couple of hours extra. Scrape the batter into the prepared pan and seal the pan tightly with aluminum foil. There is actually a mold with fitted lid manufactured for this very purpose and I see them often in antique stores. I don’t think they are still in production. The aluminum foil method is easier, cheaper and makes for less mess to clean up.

Set the pan into the stock pot and fill the pot with enough hot water to come one-half to two-thirds of the way up the sides of the baking pan. Bring the water to a boil, then cover the pot tightly with foil and the lid.

Lower the heat so that the water simmers gently, and steam the pudding for 2 hours. (Check to make sure that the water level isn't getting too low; fill with more water, if necessary.) Carefully remove the foil sealing the pot — open the foil away from you to protect your arms and face — and then take off the foil covering the pan. To test that the pudding is done, stick a skewer or thin knife into the center of the pudding — the skewer or knife should come out dry.

To remove the pudding from the pan (a tricky operation), I find it easiest to carefully empty the water into the sink, and then carefully ease the baking pan out on its side. Transfer the pan to a cooling rack and let the pudding cool for 5 minutes. Detach the pudding from the sides of the pan using a kitchen knife, if necessary, gently invert it onto the rack. Allow the pudding to cool for 30 minutes.

If you'd like to flame the pudding, warm 1/3 cup of brandy in a saucepan over medium heat. Pour the warm liquid over the top of the pudding, and then, taking every precaution, set a match to the alcohol. When the flames die out, cut the pudding into generous pieces and garnish with the whipped cream or ice cream.

Yield: 12 servings

Recipe Source: The Frugal Gourmet Celebrates Christmas by Jeff Smith

Comments

[Stock Pots]

My kids loves pudding! My husband cooks it everyweekend!, thanks for these recipe, I can try to make pudding for my kids even without my husband

[Magdalene Mwangi]

Nice one , recipe noted, thanks for sharing