Baked Fig Pudding

Dessert

Baked Fig Pudding

Name: Baked Fig Pudding
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 14 servings
Cuisine: American
Ingredients: 1 stick (4 ounces) unsalted butter, softened; 2 large eggs; 1 cup molasses; 2 cups finely chopped dried figs; ½ teaspoon grated lemon zest; 1 cup buttermilk; (½ cup chopped walnuts); 2 ½ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon grated or ground nutmeg; ½ teaspoon baking soda; 1 Hard Sauce, Salted Caramel Sauce, or a custard sauce

Cuisine:American

Course:Dessert

20m prep 1h 0m cook 1h 20m ready

14 servings A rich, dense molasses pudding with hints of warm spice. We love to serve it warm with vanilla ice cream and a sprinkling of whiskey. Preheat the oven to 325°F. Grease a 9-inch springform pan.

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Let's Prepare

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Gather these ingredients - no prep needed yet.

1 stick (4 ounces) unsalted butter, softened
2 large eggs
1 cup molasses
2 cups finely chopped dried figs
½ teaspoon grated lemon zest
1 cup buttermilk
(½ cup chopped walnuts)
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon grated or ground nutmeg
½ teaspoon baking soda
1 Hard Sauce, Salted Caramel Sauce, or a custard sauce

Let's Cook

Step 1.

Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth: 1 stick (4 ounces) unsalted butter, softened
Step 2.

Add and beat until fluffy: 2 large eggs; 1 cup molasses
Step 3.

Add: 2 cups finely chopped dried figs; ½ teaspoon grated lemon zest; 1 cup buttermilk; (½ cup chopped walnuts)
Step 4.

Set aside. Whisk together thoroughly in another large bowl: 2 ½ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon grated or ground nutmeg; ½ teaspoon baking soda
Step 5.

Stir the flour mixture into the fig mixture until combined. Pour the mixture into the prepared pan. Bake until a toothpick inserted into the pudding comes out clean, about 1 hour. Serve hot with: Hard Sauce, Salted Caramel Sauce, or a custard sauce

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