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| Baked Figgy Pudding |
"Holiday pudding cake. Top with whipped cream!"
Ingredients :
- half cup butter, softened
- 2 eggs
- 1 cup molasses
- 2 cups dried figs, stems removed
- half of teaspoon lemon zest
- 1 cup buttermilk
- half of cup chopped walnuts
- 2 half cups all-cause flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- half of teaspoon baking soda
- half of teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 1H25M |
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- Preheat oven to 350 levels F (one hundred seventy five ranges C). Grease and flour an 8x4-inch souffle dish or an eight-inch square baking dish.
- Beat butter in a bowl with an electric mixer till fluffy. Add eggs and molasses to the butter; beat until smooth. Add figs, lemon zest, buttermilk, and walnuts; beat until integrated, 1 minute. Whisk collectively the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
- Blend the flour combination into the batter till mixed and pour into the prepared baking dish.
- Bake in the preheated oven till a toothpick inserted inside the middle of the pudding cake comes out smooth, approximately 1 hour.
Notes :
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