Figgy Pudding Balls Food

FIGGY PUDDING

Figgy Pudding image

Learn how to make this classic figgy pudding recipe that is the perfect addition to your Christmas Holiday.

Provided by Peggy Trowbridge Filippone

Categories Dessert Cake

Time 1h15m

Yield 12

Number Of Ingredients 14

Ingredients

1/2 cup butter (room temperature)
2 eggs
1 cup molasses
2 cups figs (dried, stems removed, chopped fine)
1/2 teaspoon lemon peel (grated)
1 cup buttermilk
1/2 cup walnuts (chopped)
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: Whipped cream

Steps:

Gather the ingredients.
In an electric mixer , cream the 1/2 cup of butter until it is fluffy.
Add the 2 eggs and 1 cup of molasses and beat again.
Add the 2 cups of figs, 1/2 teaspoon of lemon peel, 1 cup of buttermilk, and 1/2 cup of walnuts. Blend for 1 minute.
Add the 2 1/2 cups of flour, 1/2 teaspoon of baking soda, 2 teaspoons of baking powder, 1 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Blend until everything is incorporated completely.
Grease and flour an 8 x 4-inch soufflé dish and pour in the batter.
Bake it in a 325 F oven for 1 hour. You will know it is done when a toothpick inserted in the center comes out clean.
Spoon the pudding out onto plates or cut it into wedges. Garnish with whipped cream.

Nutrition Facts : Calories 327 kcal, Carbohydrate 50 g, Cholesterol 53 mg, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, Sodium 433 mg, Sugar 28 g, Fat 12 g, ServingSize 12 servings, UnsaturatedFat 0 g

FIGGY PUDDING

Figgy Pudding image

Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.

Provided by meghanmacrae

Categories World Cuisine Recipes European UK and Ireland English

Time 2h35m

Yield 10

Number Of Ingredients 15

Ingredients

1 ¾ cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 ½ cups white whole-wheat flour (such as King Arthur®)
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 ½ cups dry bread crumbs
½ cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®

Steps:

Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 75.3 g, Cholesterol 75.2 mg, Fat 16.1 g, Fiber 8.2 g, Protein 10.4 g, SaturatedFat 7.2 g, Sodium 610.1 mg, Sugar 45.3 g