Figgy Pudding
Ingredients:
- 1 cup dried black figs
- 1 1/2 cups dried fruit (mixture of pineapple, raisins, and peaches)
- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup applesauce
- 3/4 cup brown sugar
- 2 eggs
- 1 cup carrot, grated
- 1 cup potato, grated
Directions:
Cover the figs with boiling water; let stand fro 10 minutes. Drain and chop. Chop the
other fruit and mix with the figs. In a bowl, mix the flour with the baking soda and spices.
Add 1/2 cup to the dried fruit mixture, blending well. In a separate bowl, whisk the applesauce
and brown sugar. Beat in the eggs and add the grated vegetables.
Slowly stir this into the flour mixture, blending until smooth. Mix in the dried fruits.
Place 2/3 of the mixture into a 1 1/2-quart baking dish. Cover with foil and let stand on
a rack in 1-inch of water over a pot of boiling water and steam for 2 hours, adding more
boiling water as needed. Serve hot and with lemon sauce.
Lemon Sauce:
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1 1/2 tablespoons lemon juice
- Grated lemon rind of 1 lemon
In the top of a double boiler, mix the sugar, cornstarch, and water, cooking until thickened.
Remove from heat. Add the lemon rind and juice.
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