FoFa says:
"There are reasons that figgy pudding has been a beloved holiday dessert for more than 600 years--it's easy to make, it tastes wonderful, and it has its own song'. "Oh, bring us a figgy pudding; oh, bring us a figgy pudding; and bring it right now!"
This dessert also proves that you can take on a new recipe at the holidays as long as it's simple. This one may look difficult, but it's not. The proof is in the pudding.
Thanks to steaming--a technique that requires just the tiniest bit of attention--this pudding is easy. You have to check the water level in the bottom of the pan about halfway through the cooking time. That's it.
I made this the first time Christmas 2004. My daughter and son-in-law has declared it a new tradition. I bought a new pudding mold, I have yet to use being well served by the flower pot the first couple times."
16 oz. dried Calimyrna figs (the light brown ones, not the black ones)
1 3/4 cup whole milk
1 1/2 cup AP flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
3 eggs
1/2 cup (1 stick) melted butter
1 1/2 cups bread crumbs
1 tablespoon grated orange peel
About 1.5 quart pudding basin/pudding mold/ 8" short terracotta flower pot, lined with foil (what I used the first couple times).
Pot big enough to hold the pudding with a lid on.
Cut stems from figs and discard. Cut figs into 1/4" dice
In a a medium saucepan, heat milk and figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The figs will perfume the milk and the milk will soften the figs.
The mixture may look curdled, but don't worry.
In a medium bowl (not your mixer's bowl, we'll use that next), mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In your mixers bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
Slowly incorporate flour mixture. Beat until just blended.
Pour/spoon the mix into the greased pudding mold. If using an intricate mold/pan, push mix deep into all crevices so it will take the shape when baked. Level top as much as possible. Giving the pan a half twist back and forth will sometimes help the mix find a nice level surface.
Cover the mold with a piece of aluminum foil greased on one side, greased side down if using a flower pot.
Place the mold in pot, water about 2/3 - 3/4 up the sides. Steam for 2.5-3 hours (basically just above a simmer.)
Serve warm with a sauce of your choosing, but the HARD SAUCE for adults is pretty easy and really good. Kids usually like whip cream.