Steamed figgy pudding

Yield: 8 servings

Measure Ingredient
\N \N Serves 8-10
\N \N Butter and sugar for preparing bowl
1¼ cup Dried figs
½ cup Butter, softened
¾ cup Granulated sugar
2 eaches Eggs
1 teaspoon Vanilla
1½ cup All purpose flour
¾ teaspoon Baking powder
¼ teaspoon Salt
½ cup Brandy or orange juice
½ cup Sliced almonds
¼ cup Brandy (optional for flaming pudding)

PREP TIME: 25 MINUTES

COOK TIME: 3 HOURS

1 TSP EACH: GROUND MACE + GR

Butter a 6 cup heatproof bowl and sprinkle lightly with granulated sugar. With scissors, snip hard stems from the figgs and process in a processore until finely ground. Cream butter, add sugar and beat together until fluffy. Beat in the eggs one at a time, beating after each addition. Mix in the vanilla and figs. In seperate bowl, sift together the flour, mace, cinnamon, baking powder and salt. Add to the creamed mixture alternately with the brandy until thoroughly combined. Stir in almonds. Spoon the batter into the prepared bowl.

Cover with waxed paper. Cover paper with tin foil, and tin both into place with string. Place in large saucepan. Pour enough boiling water to bring the level up to ⅔ of the way up the cake pan. Cover and simmer over low to medium heat for about 3 hours, adding water as needed to maintain starting level. To serve immediately: Remove bowl and let stand for about 5 minutes. Remove tin foil and waxed paper.

Run a knife around the edge and invert onto warm plate. Remove cake pan from cake. To Flame: Warm ¼ cup brandy in small saucepan over low heat (DO NOT BOIL) With long match, ignite brandy and pour carefully over pudding, basting with brandy until flames die down.

Can be made ahead of time and refrigerated for up to 2 months. ro reheat, return pudding to pan, cover and cook as directed for about 1-½ hours, or until heated through. Origin: Homemakers' Nov/Dec 1994. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-25-95

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