Figgy Pudding

Figgy Pudding

by Virginia Ramos 1 year ago
4.7 (10)
2 hours
465.1 kcal
75.3 g carbs
Description

Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.

Ingredients
  • 1 ¾ cups buttermilk
  • 12 ounces dried Calimyrna figs, coarsely chopped
  • 1 ½ cups white whole-wheat flour (such as King Arthur®)
  • 1 cup white sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 1 ½ cups dry bread crumbs
  • ½ cup butter, melted
  • 1 (2.45 ounce) package sliced almonds
  • 3 tablespoons orange marmalade
  • 1 tablespoon grated orange zest
  • ½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®
Directions
  1. 1. Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
  2. 2. Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
  3. 3. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
  4. 4. Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
  5. 5. Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.
Nutrition Facts
serving: 1 tube pan
calories: 465.1 kcal
carbohydrates: 75.3 g
protein: 10.4 g
saturated fat: 7.2 g
cholesterol: 75.2 mg
sodium: 610.1 mg
fiber: 8.2 g
sugar: 45.3 g