RCI-DS.001.0029.001
Figgy Pudding
The history of dates back to 16th century England. The ancestor of figgy pudding (and plum pudding)
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- butter1/2 cup
- vegetable shortening1/2 cup
- granulated sugar1 cup
- egg yolks3 large
- milk1 cup
- rum extract (or flavored extract of your choice)2 tablespoons
- apples2 unitpeeled and cored and finely chopped
- dried figs2 poundsground or finely chopped
- Grated peel of 1 lemon and 1 orange1 unit
- chopped nuts1 cup
- ground cinnamon1/2 teaspoon
- ground cloves1/4 teaspoon
- ground ginger1/4 teaspoon
- dried bread crumbs1 1/2 cups
- baking powder2 teaspoons
- egg whites3 largestiffly beaten
- of bacon1 stripfinely crushed (optional - New England variant)
Method
1
Preheat oven to 325 °F. Generously grease an oven-proof 2-quart bowl or mold; set aside.
2
Cream together butter and shortening.
3
Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel.
4
Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
5
Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven.
6
Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325 °F for 4 hours, replacing water as needed.