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Title: Baked Fig Pudding Categories: None Yield: 14 Servings ------------------------------BEAT UNTIL SOFT------------------------------ 1/2 c Butter -------------------------ADD AND BEAT UNTILL FLUFFY------------------------- 2 Eggs 1 c Molasses ------------------------------------ADD------------------------------------ 2 c Finely chopped figs 1/2 ts Grated lemon rind 1 c Buttermilk 1/2 c Broken black walnut meats; -(optional) ---------------------------SIFT BEFORE MEASURING--------------------------- 2 1/2 c All-purpose flour --------------------------------RESIFT WITH-------------------------------- 1/2 ts Soda 2 ts Baking powder 1 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg 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" |