By JENNA LEE REEVES
This classic Victorian Christmas pudding cake made with figs will make the perfect finale to a juicy roast beef, goose or turkey dinner. Serve warm with whipped cream or hard sauce. Start a holiday tradition as you bring out the dessert by singing, “We Wish You A Merry Christmas,” which includes the line, “Now bring us some figgy pudding.” As your guests bite into the sweet, warm confection they’ll understand the reason carolers refused to leave until they had some. Recipe courtesy www.Californiafigs.com.
2 c. all-purpose flour, unsifted
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
1 c. firmly packed brown sugar
½ c. butter or margarine, softened
1 c. buttermilk
2 c. chopped dried California figs, stemmed
1 c. chopped walnuts
1 c. softened butter or margarine
1 c. granulated sugar
2 c. confectioners’ sugar
zest of 1 orange
¼ c. orange liqueur
In large bowl, mix flour with baking soda,
cinnamon, nutmeg and brown sugar. Add
butter and buttermilk; beat until smooth and
well blended. Fold in figs and nuts. Spoon
mixture into a heavily greased 2-quart
pudding mold. Cover the mold with a greased
lid or foil. Bake in preheated oven at 350°F
for 1½ hours.
Meanwhile, for Hard Sauce, mix butter,
sugars, orange zest and liqueur together; beat
until soft and fluffy. Chill.
Uncover pudding and let cool in mold for 15
minutes. Tap to loosen pudding and unmold
onto a platter. Serve pudding warm with
sweetened whipped cream or hard sauce.