Figgy Pudding
Recipe information
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Cooking:
15 min.
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Servings per container:
14
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Source:

Ingredients for - Figgy Pudding

1. Buttermilk - 1 ¾ cups
2. Dried Calimyrna figs, coarsely chopped - 12 ounces
3. White whole-wheat flour (such as King Arthur®) - 1 ½ cups
4. White sugar - 1 cup
5. Baking powder - 2 ½ teaspoons
6. Ground nutmeg - 1 teaspoon
7. Ground cinnamon - 1 teaspoon
8. Salt - 1 teaspoon
9. Eggs - 3
10. Dry bread crumbs - 1 ½ cups
11. Butter, melted - ½ cup
12. Sliced almonds - 1 (2.45 ounce) package
13. Orange marmalade - 3 tablespoons
14. Grated orange zest - 1 tablespoon
15. Orange-vanilla flavoring (such as Fiori di Sicilia® (Optional) - ½ teaspoon

How to cook deliciously - Figgy Pudding

1. Stage

Gather all ingredients. Allrecipes/Oana Ennis

2. Stage

Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool. Allrecipes/Oana Ennis

3. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil. Allrecipes/Oana Ennis

4. Stage

Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl. Allrecipes/Oana Ennis

5. Stage

Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended. Allrecipes/Oana Ennis

6. Stage

Gradually mix in the sifted flour mixture until just incorporated. Allrecipes/Oana Ennis

7. Stage

Spoon batter into the prepared pan and cover with the greased foil. Allrecipes/Oana Ennis

8. Stage

Bake in the preheated oven until firm and pulling away from sides of the pan, 1 hour 15 minutes to 2 hours. Allrecipes/Oana Ennis

9. Stage

Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.