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Christmas pudding - Custard

Figgy Pudding

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Course Dessert
Cuisine British, English

Equipment

  • 8″ x 4″ soufflé dish

Ingredients
  

  • 1 stick butter (room temperature)
  • 2 eggs
  • 1 cup molasses
  • 2 cups  dried figs, finely chopped
  • 1/2 teaspoon  grated lemon peel
  • 1 cup buttermilk
  • 1/2  cup walnuts, chopped
  • 2 1/2 cups  all-purpose flour
  • 1/2 teaspoon  baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/4 teaspoon  ground nutmeg

Instructions
 

  • Preheat oven to 325° F
  • Cream the room temperature butter in an electric mixer until fluffy.
  • Add in the eggs and molasses and beat again.
  • Add in the figs, lemon peel, buttermilk, and walnuts and blend for approximately one minute.
  • Add in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, and blend until everything is incorporated.
  • Grease and flour an 8″ x 4″ soufflé dish and pour in the batter.
  • Bake at 325° F for 1 hour, or until a toothpick inserted in the center comes out clean.
  • Serve with whipped cream or simple icing.
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