baked fig pudding
- Categories
- None
- Yield
- 14 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 2 | Eggs |
| 1 cup | Molasses |
| 2 cups | Finely chopped figs |
| ½ teaspoon | Grated lemon rind |
| 1 cup | Buttermilk |
| ½ cup | Broken black walnut meats; (optional) |
| 2½ cup | All-purpose flour |
| ½ teaspoon | Soda |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
BEAT UNTIL SOFT
ADD AND BEAT UNTILL FLUFFY
ADD
SIFT BEFORE MEASURING
RESIFT WITH
Source: Joy of Cooking Irma S. Rombauer - Marion Rombauer Becker Preheat oven to 325
One teaspoon ginger may be substitued for the cinnamon and nutmeg. Stir the sifted ingredients into the pudding mixture. Bake in a greased 9-inch tube pan for about 1 hour. Serve hot with: Brown Sugar Hard Sauce, Sabayon Sauce or Hot Wine Sauce
Posted to JEWISH-FOOD digest V97 #329 by "Wajnberg" <wajnberg@...> on Dec 19, 1997
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