Figgy Pudding by @alwayswithbutter

Figgy pudding is a Christmas dessert traditional for many, but brand new to me. Pies always reigned in my family, never going outside that realm. But when thinking about something new to try I couldn’t help but be inspired by the Charles Dickens classic, A Christmas Carol. I look forward to seeing the play every holiday season. It’s the same production every year, and every year that mysterious figgy pudding gets mentioned. So after scouring Internet, I found an old recipe that I could adapt into own. Reminiscent of a bread pudding and fruit cake, this figgy pudding is my new holiday classic.

Figgy Pudding (from FOLK’s Christmas 2012 Issue)

STORY: JULIE MARIE CRAIG

1 cup butter, softened

1 cup brown sugar

1/2 cup molasses

3 eggs, separated

1/2 tsp cinnamon

1/4 tsp of each, nutmeg, allspice and ginger

1 cup flour

2 tsp baking powder

1 apple, peeled, cored and finely chopped

1 pound dried figs, finely chopped

Grated peel of 1 orange

1 cup almonds, finely chopped

1 1/2 cups dried bread crumbs

1/2 cup dried cherries, chopped

1 cup milk

2 tbsp rum

Sift together flour, baking powder, cinnamon, nutmeg, allspice and ginger. Set aside.

Combine milk and rum. Set aside.

Cream together butter and brown sugar. Add in the egg yolks then molasses.

Add in about half the flour mixture. Once combined, add in half of the milk mixture.

Then the remaining flour mixture, mix, and then the milk mixture.

Fold in the apple, figs, orange zest, almonds, cherries and dried bread crumbs.

In a separate bowl, beat egg whites until stiff peaks. Then gently fold into the batter.

Pour into a two-quart buttered bowl or pudding mold. Then cover top with parchment paper or foil.

Place in a large saucepan, fill with boiling water to 2/3 of the mold is in water.

Steam over simmering water for 4 hours, or until it is risen and toothpick comes out clean.

Serve warm.