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”
on Dec 19, 1997