Ingredients for We Want Some Figgy Pudding
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup molasses
- 1 ½ cups chopped fresh figs
- Fresh Lemon Rind
- ½ cup buttermilk
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- ½ cup brandy (plus extra for flambéing)
- Cheesecloth
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How to Make We Want Some Figgy Pudding
- Preheat oven to 325°F (160°C).
- Grease and flour a 9-inch tube pan.
- Cream together 1 cup (2 sticks) softened unsalted butter until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 cup molasses until well combined.
- Gently fold in 1 ½ cups chopped fresh figs, 1 tablespoon grated lemon rind, and ½ cup buttermilk.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cloves, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared tube pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, soak a generous amount of cheesecloth in 1/2 cup brandy.
- Once the cake is completely cool, wrap it tightly in the brandy-soaked cheesecloth and refrigerate for at least 24 hours to allow the flavors to meld.
- Before serving, warm the cake gently. Heat a ladleful of brandy, ignite it carefully (in a well-ventilated area), and pour the flaming brandy over the cake. Serve immediately with hard sauce (recipe #124985).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
66g
Fat
26g
Carbs
14g
