Figgy Pudding

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Yields1 Serving
 16 oz dried figs
 1 ¾ cups milk
 1 ½ cups all-purpose flour
 1 cup sugar
 2 ½ tsp baking powder
 1 tsp ground nutmeg
 1 tsp ground cinnamon
 1 tsp salt
 3 eggs
 ½ cup melted butter
 1 ½ cups breadcrumbs
 1 tbsp grated orange peel
1

Preheat oven to 350 degrees F.

2

In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.

3

In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.

4

In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.

5

Slowly incorporate flour mixture. Beat until just blended.

6

Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.

7

Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.

8

Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.

Ingredients

 16 oz dried figs
 1 ¾ cups milk
 1 ½ cups all-purpose flour
 1 cup sugar
 2 ½ tsp baking powder
 1 tsp ground nutmeg
 1 tsp ground cinnamon
 1 tsp salt
 3 eggs
 ½ cup melted butter
 1 ½ cups breadcrumbs
 1 tbsp grated orange peel

Directions

1

Preheat oven to 350 degrees F.

2

In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.

3

In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.

4

In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.

5

Slowly incorporate flour mixture. Beat until just blended.

6

Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.

7

Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.

8

Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.

Figgy Pudding