nok! nok! Is this thing on??? My most recent Culinary Adventure
- Hullo! I hope your holidays are going well. Mine are, certainly.
For our Christmas Eve festivities (the Loud Party with my brother's
family) I wanted to make a Figgy Pudding.
Despite my fairly-decent-if-I-do-say-so-myself-and-growing-to-boot
cookbook collection, I used Internet Resources and ended up with the
Rec't available at
1/2 cup (1 stick) butter, at room temperature
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
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 and blend 1 minute. Add the remaining ingredients and blend
until everything is incorporated. Grease and flour and 8 by 4-inch
souffle dish and pour in the batter. Bake in a 325-degree F. oven for
1 hour, or until a toothpick inserted in the center comes out clean.
Spoon the pudding out onto plates or cut it into wedges. Garnish with
the whipped cream.
Yield: 12 servings
(from The Frugal Gourmet Celebrates Christmas -- buy at Amazon here:
The first time I tried it, it seemed bitter (dark molasses) as well as
overbaked (my bad). Two days later, after sitting in the fridge in a
plastic bag, however, it had become denser and moister, and, somehow
Resolution: next time, make it 2-3 days in advance!
Andrea / Sonya of Prague