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| Baked Figgy Pudding |
"Holiday pudding cake. Top with whipped cream!"
Ingredients :
- 1/2 cup butter, softened
- 2 eggs
- 1 cup molasses
- 2 cups dried figs, stems eliminated
- 1/2 teaspoon lemon zest
- 1 cup buttermilk
- half of cup chopped walnuts
- 2 1/2 cups all-motive flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- half of teaspoon baking soda
- half of teaspoon floor cinnamon
- 1/four teaspoon floor nutmeg
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 1H25M |
|---|
- Preheat oven to 350 tiers F (a hundred seventy five ranges C). Grease and flour an 8x4-inch souffle dish or an eight-inch rectangular baking dish.
- Beat butter in a bowl with an electric powered mixer till fluffy. Add eggs and molasses to the butter; beat till smooth. Add figs, lemon zest, buttermilk, and walnuts; beat until included, 1 minute. Whisk collectively the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
- Blend the flour aggregate into the batter till blended and pour into the organized baking dish.
- Bake inside 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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