Hot fig pudding
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 2 | Eggs | |
| 1 | cup | Molasses |
| 2 | cups | Finely chopped dried figs |
| ½ | teaspoon | Grated lemon peel |
| 1 | cup | Buttermilk |
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 2½ | cup | Sifted flour |
| ½ | teaspoon | Baking soda |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Salt |
| ¾ | cup | Dry sherry |
| 1 | teaspoon | Grated lemon peel |
| ¼ | teaspoon | Nutmeg |
Directions
DOUBLE HOT WINE SAUCE RECIPE
FOR MORE GENEROUS SERVINGS
HOT WINE SAUCE
Cream ½ cup butter until soft. Beat in 2 eggs and molasses until fluffy. Stir in figs, ½ ts lemon peel and buttermilk. Resift flour with soda, baking powder, ginger and salt. Stir dry ingredients into pudding mixture. Pour into greased 9 inch tube pan. Bake at 325 degrees 1 hour until done.
Meanwhile, to make sauce, cream ½ cup butter and sugar until light.
Beat in 2 eggs. Stir in sherry, 1 ts lemon peel and nutmeg. Shortly before serving, beat sauce over hot water in double boiler. Heat thoroughly. Serve with hot pudding.