Figgy Pudding— the name itself conjures visions of Christmas and sugarplums and family… and tradition. A moist and tender Christmas pudding, redolent with the spices of Christmas, figs, and oranges.
1/2 cup butter, softened
1 cup molasses
2 cups dried figs, chopped finely (about 1 pound)
1 cup buttermilk
1 teaspoon vanilla
1/2 cup walnuts, chopped
2–1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon grated orange peel
Butter a 2-quart lidded pudding mold or a stainless bowl and set aside.
With an electric mixer, cream the butter until light and fluffy. Add the eggs and molasses; mix well. Then add the figs, orange peel, buttermilk, vanilla, and walnuts; blend for about a minute. In a small bowl, whisk together the dry ingredients; flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Fold the flour mixture into the butter and fig mixture.
Pour the batter into the prepared mold and cover with either a lid or a sheet of foil. Place the mold or container onto a wire rack (or one made from foil) in a large, heavy, deep Dutch Oven. Add enough hot water to reach halfway up the sides of the mold. Cover the saucepan and steam the pudding over medium-low heat for 2 to 2 1/2 hours or until a toothpick inserted in the middle of the pudding comes out clean. Add water as necessary during the steaming.
Remove the pudding from the Dutch Oven and let cool, covered, for 15 minutes before unmolding. To refrigerate, let the pudding cool completely in the mold and refrigerate for up to two weeks. Reheat the pudding before serving by steaming the pudding for 2 hours.
Preheat oven to 325°F. Pour batter into an 8×4-inch souffle dish. Bake for 1 hour or until a toothpick inserted in the center comes out clean. To serve, spoon pudding onto plates or cut into wedges. Garnish with freshly whipped cream.
Keywords: Figgy Pudding, Steamed Pudding