Valley Fig Growers

Figgy Pudding

Makes 8 servings.

Ingredients

1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed 

1/4 cup brandy 

1/2 cup buttermilk 

1/3 cup butter, at room temperature  

1/2 cup packed brown sugar 

1 large egg 

3/4 cup all purpose flour 

1/2 teaspoon baking soda 

1/4 teaspoon each: salt and ground cinnamon 

1/16 teaspoon each: ground cloves and ground ginger 

1/2 cup chopped, toasted pecans  

1/4 cup raisins 

Hard sauce recipe follows  

Directions

  1. In small saucepan combine figs, brandy and 1/4 cup water. Cover, bring to a boil over high heat then reduce heat and simmer 5 minutes. Cool to lukewarm. Drain figs, discarding liquid. Reserve 1/3 cup figs. Puree remaining figs with buttermilk in food processor. In bowl of electric mixer, beat butter and sugar on medium speed until light and creamy. On low speed, beat in egg. Mix flour, baking soda, salt, cinnamon, cloves and ginger. Beat in flour mixture alternating with buttermilk mixture. Stir in reserved figs, pecans and raisins. Spoon into buttered 4-cup ovenproof bowl or baking dish. Cover tightly with foil. To steam, place rack in bottom of large stockpot. Add boiling water to depth of 1 inch. Cover pot and bring to a boil over high heat. Reduce heat and boil gently for 65 to 75 minutes (replenish boiling water if needed) or until wooden pick inserted in center comes out clean. Let sit for 5 minutes. Invert onto serving plate. Serve with hard sauce. 

Hard Sauce: Beat 1/4 cup room temperature butter with electric mixer until light and creamy. Gradually beat in 3/4 cup sifted powdered sugar. Beat in 4 teaspoons brandy. Cover and chill. Makes about 1/2 cup.

Nutrition Information

amount per serving

  • Calories 390
  • % Calories from Fat 44%
  • Fat 19
  • Cholesterol 62
  • Protein 4
  • Carbohydrates 51
  • Fiber 4
  • Iron 2
  • Sodium 276
  • Calcium 78
  • Potassium 257