Hot Fig Pudding
Yield
10 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pudding | |||
| ½ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
molasses
|
|
| 2 | cups |
figs
dried, finely chopped |
*
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | cup |
buttermilk
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
salt
|
|
| Hot wine sauce | |||
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
sherry
dry |
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pudding | |||
| 118 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
molasses
|
|
| 473 | ml |
figs
dried, finely chopped |
*
|
| 2.5 | ml |
lemon zest
grated |
|
| 237 | ml |
buttermilk
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
salt
|
|
| Hot wine sauce | |||
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
sherry
dry |
*
|
| 5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
nutmeg
|
|
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.
