Name: Figgy Pudding
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 9 tbsp. butter, melted and cooled, divided -; 1 1/2 c. all-purpose flour, plus more for coating Bundt pan -; 1 3/4 c. buttermilk -; 6 oz. dried figs, roughly chopped (about 3/4 cup) -; 6 oz. dried dates, roughly chopped (about 3/4 cup) -; 2 1/2 tsp. baking powder -; 1 tsp. ground cinnamon -; 1/2 tsp. ground ginger -; 1/2 tsp. ground cloves -; 1 tsp. kosher salt -; 3 large eggs -; 1 c. granulated sugar -; 1 1/2 c. plain breadcrumbs -; Cooking spray -; Ice cream, for serving, optional -; 1 1/2 sticks (12 tbsp) butter, room temperature -; 1 1/4 c. confectioners' sugar -; 2 tbsp. brandy or rum or apple cider -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Figgy Pudding

1. 9 tbsp. butter, melted and cooled, divided -

2. 1 1/2 c. all-purpose flour, plus more for coating Bundt pan -

3. 1 3/4 c. buttermilk -

4. 6 oz. dried figs, roughly chopped (about 3/4 cup) -

5. 6 oz. dried dates, roughly chopped (about 3/4 cup) -

6. 2 1/2 tsp. baking powder -

7. 1 tsp. ground cinnamon -

8. 1/2 tsp. ground ginger -

9. 1/2 tsp. ground cloves -

10. 1 tsp. kosher salt -

11. 3 large eggs -

12. 1 c. granulated sugar -

13. 1 1/2 c. plain breadcrumbs -

14. Cooking spray -

15. Ice cream, for serving, optional -

16. 1 1/2 sticks (12 tbsp) butter, room temperature -

17. 1 1/4 c. confectioners' sugar -

18. 2 tbsp. brandy or rum or apple cider -

How to cook deliciously - Figgy Pudding

1. Stage

Make the cake: Adjust an oven rack to center position and preheat the oven to 350°. Brush the entire inside of a Bundt pan with about 1 tablespoon butter and dust with flour.

2. Stage

In a small saucepan over medium heat, warm the buttermilk, figs, and dates. As soon as the buttermilk begins to steam, set the mixture aside to cool. Mixture will appear curdled.

3. Stage

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt into a bowl. Set aside.

4. Stage

Transfer the buttermilk mixture into a food processor or blender and pulse until the dates and figs are smooth. Set aside.

5. Stage

In the bowl of a stand mixer or a large bowl using a hand mixer, beat the eggs with the buttermilk mixture. Add remaining 8 tablespoons of melted butter and mix until just combined. Add the flour mixture, sugar, and bread crumbs and mix until just combined.

6. Stage

Transfer the batter to the prepared Bundt pan and smooth the top. Cover the top of the pan with aluminum foil sprayed with cooking spray and crimp over the edges. Bake until a toothpick inserted into the cake comes out clean and the sides begin to pull away from the pan, 1 hour and 10 minutes. Let cool in the pan for 10 minutes before turning out onto a cooling rack.

7. Stage

Make the Hard Sauce: In the bowl of a stand mixer or a large bowl using a hand mixer or whisk, cream together the butter and confectioners' sugar. Add the brandy or rum (or apple cider) and mix until smooth. (The sauce will be thick.) Slather it over the warm cake so that it trickles down the sides. Reserve any extra to drizzle over individual slices.