A traditional English steamed pudding servedduring the Christmas holiday. This version calls for butter andshortening instead of suet, a solid white fat from the loin andkidney regions of meat animals.
Recipe: Figgy Pudding withCustard Sauce
1/2 cup butter1/2 cup vegetable shortening1 cup granulated sugar3 large egg yolks1 cup milk2 tablespoons rum extract (or flavoredextract of your choice)1 apple, peeled and cored and finely chopped1 pound dried figs, ground or finelychoppedGrated peel of 1 lemon and 1 orange1 cup chopped nuts1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground ginger1 1/2 cups dried bread crumbs2 teaspoons baking powder3 large egg whites, stiffly beatenCustard Sauce:2 cups milk
1 large egg
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon butterSweetened whipped cream (optional)
Makes 12 servings.
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