Quicker and Easier Figgy Pudding

tnjn.com photo by Samantha Thornton

tnjn.com photo by Samantha Thornton

My very own Quicker and Easier* Figgy Pudding recipe for when you’re expecting carolers AT ANY MINUTE:

 
1 cup butter, plus extra for cups

1 cup sugar

3 eggs, separated into yolks and stiffly beaten whites

1 cup milk

1 tablespoon rum extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

2 teaspoons baking powder

1 ½ pound dried figs, approximately, chopped

1 ½ cups dry bread crumbs

water for oven

 

1. Preheat oven to 325 degrees F.

2. Butter oven-proof cups with extra butter.

3. Cream together butter, sugar, yolks, milk, extract, spice, and baking powder.

4. Add figs and crumbs and stir.

5. Fold stiffly beaten whites into mixture.

6. Place large shallow baking pan on middle rack in oven and fill 1/2 full with water. Scoop batter into cups and place cups into water-filled pan.

7. Bake the whole setup 1 /2 hour.

8. Crack open oven door to let cool somewhat.

Optional: Top with milk or cream.

Note: Figgy Pudding has a Fruitcake consistency.

*This recipe is quicker and easier compared to traditional Figgy Pudding recipes.

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