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Hot Fig Pudding

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Recipe

 

Yield

10 servings

Prep

20 min

Cook

60 min

Ready

80 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Pudding
½ cup butter
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2 large eggs
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1 cup molasses
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2 cups figs
dried, finely chopped
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½ teaspoon lemon zest
grated
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1 cup buttermilk
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2 ½ cups all-purpose flour
sifted
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½ teaspoon baking soda
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2 teaspoons baking powder
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1 teaspoon ginger
ground
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1 teaspoon salt
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Hot wine sauce
½ cup butter
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1 cup sugar
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2 large eggs
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¾ cup sherry
dry
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1 teaspoon lemon zest
grated
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¼ teaspoon nutmeg
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Ingredients

Amount Measure Ingredient Features
Pudding
118 ml butter
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2 large eggs
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237 ml molasses
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473 ml figs
dried, finely chopped
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2.5 ml lemon zest
grated
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237 ml buttermilk
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591 ml all-purpose flour
sifted
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2.5 ml baking soda
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1E+1 ml baking powder
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5 ml ginger
ground
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5 ml salt
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Hot wine sauce
118 ml butter
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237 ml sugar
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2 large eggs
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177 ml sherry
dry
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5 ml lemon zest
grated
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1.3 ml nutmeg
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Directions

Pudding: Cream butter until soft.

Beat in eggs and molasses until fluffy.

Stir in figs, lemon peel and buttermilk.

Resift flour with soda, baking powder, ginger and salt.

Stir dry ingredients into pudding mixture.

Pour into greased 9 inch tube pan.

Bake at 325 degrees, 1 hour until done.

Meanwhile, to make sauce, cream butter and sugar until light.

Beat in eggs.

Stir in sherry, lemon peel and nutmeg.

Shortly before serving, beat sauce over hot water in double boiler.

Heat thoroughly. Serve with hot pudding.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 49039% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 461mg 19%
Total Carbohydrate 24g 24%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 13% Vitamin C 1%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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