Recipe for Fig Pudding

Fennel Mashed Potatoes

Holiday - This is a holiday favorite

This is another great Christmas dish, especially served with hard sauce.

Fig Pudding

Fig Pudding
(Gourmet Dec 1979)

Chop 1 pound Smyna figs, dried and stemmed
Rinse saucepan in cold water, combine figs and 1 3/4 cups milk
Bring milk to boiling point just to it over low heat stirring (roughly 20 minutes)
Let cool , sift 1 1/2 cups flour, 2 1/2 teaspoons salt, 1 teaspoon each nutmeg, cinnamon and 3/4 teaspoon of salt
Cream 3/4 pound suet (ground) and 1 cup sugar until fluffy
Add 3 eggs, one at a time
Stir in 1 1/2 cups fresh bread crumbs and 3 tablespoons orange peel (grated)
Add flour mixture, alternating with fig mixture
Pour whole mess into a well buttered 2 quart decorative pudding mold
Put mold in kettle add hot water halfway up then steam with both lids on at low heat for 2 hours
Remove from heat cool covered 20 minutes
Invert and remove pudding serve warm

Rum Butter

Cream 2 sticks butter and 1 cup Denarara sugar
Beat in 1/4 cup dark rum, one tablespoon at a time
Beat in 2 tablespoons orange rind
Add freshly grated nutmeg
Beat until light and fluffy

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