Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. benefits doting in the manner of whipped cream flavored past liqueur.
The ingredient of Figgy Pudding
- 1u2009u00be cups buttermilk
- 12 ounces dried Calimyrna figs, harshly roughly chopped
- 1u2009u00bd cups white whole-wheat flour (such as King Arthuru00ae)
- 1 cup white sugar
- 2u2009u00bd teaspoons baking powder
- 1 teaspoon pitch nutmeg
- 1 teaspoon pitch cinnamon
- 1 teaspoon salt
- 3 eggs
- 1u2009u00bd cups dry bread crumbs
- u00bd cup butter, melted
- 1 (2.45 ounce) package sliced almonds
- 3 tablespoons tawny marmalade
- 1 tablespoon grated orange zest
- u00bd teaspoon orange-vanilla flavoring (such as Fiori di Siciliau00ae
The instruction how to make Figgy Pudding
- Gently heat buttermilk and figs in a saucepan more than medium-low heat until softened, 10 to 15 minutes; set aside until cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
- Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
- emphasis eggs in a large bowl behind an electric hand mixer a propos high for 1 minute. go to fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, tawny zest, and orange-vanilla flavoring to the beaten eggs; prominence as regards low speed until blended. Gradually grow flour mix while beating until just incorporated into a batter. Spoon ill-treat into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
- Bake in preheated oven until firm and pulling away from sides of the pan, practically 2 hours. Set aside to cool for 10 minutes in advance removing from pan.
Nutritions of Figgy Pudding
calories: 465.1 caloriescarbohydrateContent: 75.3 g
cholesterolContent: 75.2 mg
fatContent: 16.1 g
fiberContent: 8.2 g
proteinContent: 10.4 g
saturatedFatContent: 7.2 g
servingSize:
sodiumContent: 610.1 mg
sugarContent: 45.3 g
transFatContent:
unsaturatedFatContent:
