Baked fig pudding

14 Servings

Ingredients

Quantity 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

Directions

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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