Figgy Pudding

Ingredients

Figgy Pudding:

• 2 package(s) (8 ounces each) dried Calimyrna figs
• 1 3/4 cup(s) milk
• 1 1/2 cup(s) all-purpose flour
• 1 cup(s) sugar
• 2 1/2 teaspoon(s) baking powder
• 1 teaspoon(s) ground nutmeg
• 1 teaspoon(s) ground cinnamon
• 1 teaspoon(s) salt
• 3 large eggs
• 1/2 cup(s) (1 stick) margarine or butter, melted and cooled slightly
• 1 1/2 cup(s) (3 to 4 slices white bread) fresh bread crumbs
• 1 tablespoon(s) grated orange peel
• Marzipan fruit and greens, for garnish

Brandied Hard Sauce:

• 1 1/2 cup(s) confectioners’ sugar
• 1/2 cup(s) (1 stick) margarine or butter, softened
• 2 tablespoon(s) brandy
• 1/2 teaspoon(s) vanilla extract

Directions

1. Figgy Pudding: Preheat oven to 350 degrees F. Grease 2 1/2-quart metal steamed-pudding mold or fluted tube pan.
2. With kitchen shears, cut stems from figs; cut figs into small pieces. In 2-quart saucepan over medium-low heat, cook figs and milk, covered, 10 to 15 minutes, stirring occasionally (mixture may look curdled). Be careful not to let mixture boil.
3. Meanwhile, in medium bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
4. In large bowl, with mixer at high speed, beat eggs 1 minute. Reduce speed to low; add margarine or butter, bread crumbs, orange peel, and warm fig mixture. Gradually add flour mixture; beat until just blended.
5. Spoon fig mixture into mold, smoothing top. Cover with sheet of greased foil, greased-side down. (If your mold has a lid, grease the inside and do not use foil.) Place the mold in a deep roasting pan and place on oven rack. Pour hot tap water into roasting pan to come 2 inches up side of mold.
6. Bake pudding 2 hours or until firm and it pulls away from side of mold. Remove pudding from water bath; remove foil and cool on wire rack 10 minutes. Invert onto serving plate; remove mold. Garnish with marzipan fruit and greens. Serve warm.
7. Brandied Hard Sauce: In small bowl, with mixer at medium speed, beat confectioners’ sugar, margarine or butter, brandy, and vanilla extract until creamy. Refrigerate if not serving right away. Makes about 1 cup.Nutrition information given is for one serving pudding without Hard Sauce.