Baked Fig Pudding

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

2 c Finely chopped figs
1/2 ts Grated lemon rind
1 c Buttermilk
1/2 c Broken black walnut meats;

—————————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