Figgy Pudding 2.0
Ingredients
Prep: 15 mins / Cook: 2 hrs 10 mins / Additional: 10 mins
Total: 2 hrs 35 mins / Servings: 10 Yield: 1 tube pan
- 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 melted butter
- 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
Instructions
- In a saucepan over medium-low heat, gently heat buttermilk and figs until softened, approximately 10 to 15 minutes.
- Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease a tube pan.
- In a bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a large bowl, beat eggs with an electric hand mixer on high for 1 minute.
- Add the fig-and-buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs.
- Beat on low speed until blended.
- Gradually add the flour mixture while beating until just incorporated into a batter.
- Spoon the batter into the prepared pan.
- Grease a sheet of aluminum foil and use it to cover the pan.
- Bake in the preheated oven until firm and pulling away from the sides of the pan, about 2 hours.
- Allow it to cool for 10 minutes before removing it from the pan.
Notes & Wine Advice
Enjoy your updated Figgy Pudding!