Nutritional Info

Nutrition Facts

Serving Size 1 (87g)

Calories 122
Calories from Fat 19 (15%)
Amount Per Serving %DIV
Total Fat 2.1g 3%
Saturated Fat 1g 5%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 64.6mg 22%
Sodium 267.6mg 12%
Potassium 100.7mg 2%
Total Carbohydrate 14.3g 5%
Dietary Fiber 0.4g 2%
Sugars 1.5g
Protein 9.7g 19%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 

Oven Steamed Figgy Pudding (christmas Pudding)

Recipe Description
A moist and rich pudding that is steamed in the oven. Perfect for Christmastime!
Prep time
1 hr
Cook time
2 hr 15 min
Ready In
3 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
1 Teaspoon(t)  lemon peel, freshly grated
2 Teaspoon(t)  orange peel, freshly grated
1 1/2 Cup(c)  fresh white bread crumbs
1/2 Cup(c)  butter, melted and cooled slightly
3   large eggs
1 Teaspoon(t)  salt
1 Teaspoon(t)  nutmeg, ground
1 Teaspoon(t)  cinnamon, ground
2 1/2 Teaspoon(t)  baking powder
1 Cup(c)  sugar
1 1/2 Cup(c)  all purpose flour
1 3/4 Cup(c)  milk
8 Ounce(oz)  calimyrna figs, dried

Preparation

Preheat oven to 350 degrees F. Grease 2 1/2 quart metal steamed pudding mold or fluted tube pan. With kitchen shears, cut stems from figs, then cut figs into small pieces. In 2 quart saucepan, combine figs and milk. Cover and cook over medium low heat, stirring occasionally, 10 to 15 minutes (mixture may look curdled). Do not let mixture boil. Meanwhile, in medium bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In large bowl, with mixer at high speed, beat eggs 1 minute. Reduce speed to low. Add butter, bread crumbs, orange peel, lemon peel and fig mixture. Gradually add flour mixture. Beat just until blended. Spoon fig mixture into prepared mold and smooth top. Cover mold with sheet of greased foil, greased side down. (If your mold has a lid, grease inside of lid and omit foil). Place mold in deep medium roasting pan and place pan on oven rack. Pour enough very hot water into raosting pan to come 2 inches up side of mold. Bake until pudding is firm and pulls away from side of mold, about 2 hours. Transfer pudding to wire rack. Remove foil and cool 10 minutes. Invert onto cake plate and remove mold. Serve pudding warm with hard brandied sauce on the side, if desired.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.