Email to wiccadwoman      

Recipe Categories: wiccadwoman's HOME PAGE4THofJULY ABM ALCOHOLICdrinks APPETIZERS BAZAAR BBQ BEANS BEVERAGES BREAD BREADSFORDINNER BREAKFAST BROWNIESandBARS CAJUNandCREOLE CAKEMIXreciipes CAKES CAMPING CANDY CANNING CASSEROLES CASTiron CELTIC CHEESEBALLS CHEESECAKES CHILI CHINESE CHRISTMAS CHURCH CITRUS39ADES39 CLAYPOT COFFEEcakes COFFEErecipes CONDIMENTS COOKIEPRESScookies COOKIES COOKIESfromCAKEMIXES COOKINGfor2 CRACKERS CRAFTS CROCKPOT CROCKPOTappetizers CROCKPOTbeverages CROCKPOTbreakfast CROCKPOTdesserts CROCKPOTsides CROCKPOTsoups_stewsandchilis CROWDcooking DANISHrecipes DAYbeforePAYDAY DESSERTS DESSERTtoppings DIABETIC DIETS DIPPEDchocolates DIPS DRIEDfoods EASTER EDIBLEFLOWERS EGGS ETHNIC FAMILYfavoritesTNT FLAVOREDoilsandvinegars FONDUES FOODstorage FREEZERfare FrenchToast FROSTINGSandICINGS FRUIT FUDGE GARDENING georgeFORMANgrill GIFTSfrommyKITCHEN GIFTSinaJAR GRAVIES GREEK GROUNDbeef HALLOWEEN HEALTHYsnacks HOTBEVERAGES HOUSEHOLD ICECREAMandSORBETSetc ITALIAN JAMSandJELLIES JAPANESE JELLOSALADS JonesFamily KIDS LAMB LEFTOVERS LOWCARB LOWFAT LUNCH MadHungryTV MAINdishPIES MAINENTREES MAKEyourOWN MARINADES MARINADESandRUBS MEDICINAL MENUS MEXICAN MICROWAVE MOMandDAD MOVIEnights MUFFINS myFAVORITES NONEDIBLES PAMPEREDchef PANCAKESandWAFFLES PASTA PASTRIES PETS PICNICFARE PIES PIZZAS POPCORN PORK POTATOsides POTlucks POULTRY POUNDcakes PPFM PRESSUREcooker QUICKandEASY QUICKandEASYdesserts QUICKbreads RAMEN RECIPESFORALEC RECIPESforBRIANNA RecipesforGordon RECIPESforGORDON RECIPESforJORDYN RECIPESforME RECIPESforSEAN RECIPEsites RICE SALADandDRESSING SALADandDRESSINGSII SANDWICHES SANDWICHmachine SANDWICHshop SAUCES SCONES SCOTTISH SEAFOOD SEASONINGS SHAKESandMALTS SIDES SKEWERSandKABOBS SKILLETS SLEEPovers Slushies SMOOTHIESetc SNACKS SOUPSandSTEWS SPECIALoccasions SPECIALTIES SPREADS SQUASHrecipes STPATTYS SUMMERdishes SUNDAYDINNER SYRUPS TEAparty TEAS THANKSGIVING TIPSandHINTS TRUFFLES VALENTINES VEGETABLES VEGETARIAN VITAMIXrecipes wedding whfoodscom WINGS WW WWpointcharts ZUCCHINI zzSTUFFzz

Figgy Pudding




Source of Recipe


ivillage


List of Ingredients




1/4 cup candied orange peel
1/4 cup brandy or dark rum
1 pound dried figs, chopped
2 cups scalded milk
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon clove
1/2 teaspoon salt
1/2 pound softened unsalted butter
1 cup sugar
3 large eggs
2 teaspoons vanilla
2 tablespoons grated orange peel
1 1/2 cups fresh bread crumbs
1/2 cup chopped walnuts


Recipe



1. In a bowl toss together the orange peel and brandy and let stand 15 minutes.

2. In a saucepan combine the figs with the milk, bring to a boil, and simmer the mixture, stirring occasionally, for 20 minutes. Let cool.

3. Into a bowl sift the flour, baking powder, spices, and salt. In a large bowl cream the butter, add the sugar, a little at a time, and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each addition; then add the vanilla. Stir in the bread crumbs, orange peel, nuts, and reserved fruit and brandy. Add the flour mixture alternately with the fig mixture, beating well after each addition.

4. Pour the batter into 2 well-buttered 1-quart decorative pudding molds fitted with lids. Put the molds on racks in 2 heavy, deep saucepans and add enough hot water to reach halfway up the sides of the mold. Cover the pans and steam the puddings over moderately low heat for 2 hours, adding more water if necessary.

5. Remove the molds from the saucepans and let the puddings cool, covered, for 15 minutes, before unmolding. Or, let cool completely and keep refrigerated for up to 2 weeks. Steam for 1 to 1 1/2 hours to reheat.