RCI-DS.001.0233.001
Figgy Pudding
The history of dates back to 16th century England. The ancestor of figgy pudding (and plum pudding) is a medieval spiced porridge known as Frumenty. Today, the term figgy pudding is known mainly because of a popular Christmas carol.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 1/2 cup
- 1/2 cup
- 1 cup
- 3 large
- 1 cup
- 2 tablespoons
- apples2 unitpeeled and cored and finely chopped
- dried figs2 poundsground or finely chopped
- Grated peel of 1 lemon and 1 orange1 unit
- 1 cup
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 1/2 cups
- 2 teaspoons
- egg whites3 largestiffly beaten
- of bacon1 stripfinely crushed (optional - New England variant)
Method
1
Preheat oven to 325 °F. Generously grease an oven-proof 2-quart bowl or mold; set aside.
15 minutes
2
Cream together butter and shortening.
3 minutes
3
Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel.
5 minutes
4
Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
4 minutes
5
Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven.
5 minutes
6
Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325 °F for 4 hours, replacing water as needed.
240 minutes