Figgy pudding
The old carol "We Wish You A Merry Christmas" goes:
"Oh bring us a figgy pudding, Oh bring us a figgy pudding, Oh bring us a figgy pudding and bring it right now."Here's a modern figgy pudding for you to bring out right now, and it's much easier than the traditional Olde English one.
1/3 cup butter2/3 cup molasses2 eggs1 package (9 ounces) dried California figs, stems removed1 lemon, zested and juiced¾ cup milk2 cups flour2 teaspoons baking powder1½ teaspoons ground ginger1 teaspoon salt¼ teaspoon baking sodaPreheat oven to 325 degrees. In food processor, process butter and molasses until blended. Add eggs and pulse to blend. Add figs, lemon zest and juice and process until figs are finely chopped. Add half the milk and process until blended. Add half the flour, the baking powder, ginger, salt and baking soda process until blended. Add remaining milk and process until blended. Add remaining flour and process until smooth.Generously butter an 8-cup pudding or other mold. Spoon batter in and smooth top. Bake until bamboo skewer or cake tester inserted off center comes out clean, about 1½ hours. (Note: exact cooking time will depend on the shape of the pan or mold.) Let cool in pan 10 minutes. Loosen edges with knife. Unmold onto serving plate. Serve warm or at room temperature with custard sauce, hard sauce or orange sauce.Makes 12 to 16 servings.
