BAKED FIG PUDDING
14 servings
A rich, dense molasses pudding with hints of warm spice. We love to serve it warm with vanilla ice cream and a sprinkling of whiskey.
Preheat the oven to 325°F. Grease a 9-inch springform pan.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth:
- 1 stick (4 ounces) unsalted butter, softened
Add and beat until fluffy:
- 2 large eggs
- 1 cup molasses
Add:
- 2 cups finely chopped dried figs
- ½ teaspoon grated lemon zest
- 1 cup buttermilk
- (½ cup chopped walnuts)
Set aside. Whisk together thoroughly in another large bowl:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon baking soda
Stir the flour mixture into the fig mixture until combined. Pour the mixture into the prepared pan. Bake until a toothpick inserted into the pudding comes out clean, about 1 hour. Serve hot with: