Recipe - Baked Fig Pudding

BEAT UNTIL SOFT
One half cup Butter

ADD AND BEAT UNTILL FLUFFY
2 Eggs
1 cup Molasses

ADD
2 cup Finely chopped figs
One half teaspoon Grated lemon rind
1 cup Buttermilk
One half cup Broken black walnut meats;
(optional)

SIFT BEFORE MEASURING
2 One half cup Allpurpose flour

RESIFT WITH
One half teaspoon Soda
2 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
One half teaspoon Nutmeg

Source: Joy of Cooking Irma S. Rombauer Marion Rombauer Becker

Preheat oven to 325

One teaspoon ginger may be substitued for the cinnamon and nutmeg. Stir the
sifted ingredients into the pudding mixture. Bake in a greased 9inch tube
pan for about 1 hour. Serve hot with: Brown Sugar Hard Sauce, Sabayon Sauce
or Hot Wine Sauce

Posted to JEWISHFOOD digest V97 #329 by "Wajnberg"
wajnberg@ns1.centroin.com.br on Dec 19, 1997