Perfect Christmas Pudding

A simple and delicious Christmas pudding made with dried figs, tapioca and toasted walnuts.

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240 minutes Prep: 60 minutes Cook: 180 minutes

550 calories per serving view nutrition facts

Ingredients

24	each	figs	dried
1 1/2	cup	milk
1	cup	vegetable shortening
2	cups	bread crumbs	soft, lightly packed
3/4	cups	sugar
3	tablespoons	tapioca	quick-cooking
1 1/2	cup	flour, all-purpose
2 1/2	teaspoons	baking powder
1	teaspoon	baking soda
1	teaspoon	allspice
1	teaspoon	cinnamon
1	teaspoon	cloves
1/2	teaspoon	salt
1/3	cup	molasses	light
1	cup	walnuts	chopped, toasted
3	each	egg whites

Directions

With scissors, snip stems from figs. Then snip figs into small pieces. Heat them in milk in top of double boiler until figs are soft (about 20 minutes). Remove from heat, stir figs thoroughly until mashed.

Add shortening, bread crumbs, sugar and tapioca. Sift and measure flour, and sift again with other dry ingredients. Add with molasses and chopped walnuts. Fold in stiffly whipped egg whites. Turn into generously buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a rack in hot water that must come half-way up side of mold. Or steam in individual molds.

Serves 8-10.

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Member Review

Apple and Cranberry Muffins

Turned out very good. I was worried how they would turn out considering that there was absolutely no butter or oil in the recipe at all! They didn't rise as much as more traditional recipes but turned out great with a lovely rustic home-made appearance. Not too sweet, lots of chunks of apple and cranberries, bursts of sweet vs. sour. The texture was slightly like a sponge cake. I would recommend filling the muffin cup from 2/3 up to full.

Reviewed by sean