Figgy Pudding

Figs have a deliciously delicate flavor, and that's what makes it perfect for Figgy Pudding.

While preparing your pudding, preheat oven to 325º.

Bake your pudding in a well - greased 9" tube pan. For a more decorative appearance, you can use a ring mold. (Make sure it is well - greased.)

In large mixing bowl:

½ cup butter or margarine - beat until soft
Then add:

2 eggs
1 cup molasses

Beat until fluffy.

Add to this mixture:

2 cups of figs - chopped in small pieces
½ teaspoon grated lemon peel
1 cup buttermilk
½ cup of chopped walnuts

In another bowl - sift together:

2 ½ cups flour
½ teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
Pinch of nutmeg
Pinch of cloves

Stir this mixture into the pudding mixture. Spoon into prepared baking pan and bake for about 1 hour. Pudding is best if served hot, with Figgy Pudding Hard Sauce:

½ cup butter/margarine - beat until soft then gradually add 1 ½ cup of brown sugar - when well blended, slowly beat in ⅓ cup cream. When this is well blended, slowly thread in 1 teaspoon of vanilla. Add about ¼ cup of chopped nuts, and chill until needed.

*Figs are a very fragile fruit, and should be used as soon as possible after purchase. They can be kept for about three days in the refrigerator.