Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Figgie Pudding Recipe
    Lost? Site Map

    Figgie Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    0 mins

    1 hrs 30 mins

    Annacia's Note:

    Now bring us some Figgie pudding. Now bring us some Figgie pudding. Now bring us some Figgie pudding, and bring it out here. We won't go until we get some. We won't go until we get some. We won't go until we get some, so bring it out here. We all like our Figgie pudding. We all like our Figgie pudding. We all like our Figgie pudding, with all its good cheer. An old Welsh steamed carrot pudding. I know nothing about this recipe but I just HAD to post it. If you decide to try the celebrated and historic figgie pudding your on your own and may God Bless. I wish the person who wrote this would have given their name. I'm not even going to guess at the number of servings or prep time!! The 1 1/2 hrs is min steaming time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    puddings

    Units: US | Metric

    Pudding Ingredients

    • 2 cups all-purpose flour, sifted and measured 200 g
    • 1 1/2 teaspoons cinnamon, 7 . 5 ml
    • 3/4 teaspoon clove, 4 ml
    • 1 1/2 teaspoons salt, 7 . 5 ml
    • 2 teaspoons double-acting baking powder, 10 ml
    • 1 1/2 cups raw grated potatoes, 300 g
    • 1 1/2 teaspoons baking soda, 7 . 5 ml
    • 1 1/2 cups raw ground carrots (use medium blade)
    • 1 1/2 cups dry breadcrumbs, not toasted
    • 1 1/2 cups Crisco shortening, 360 g (solid white vegetable shortening)
    • 1 1/2 cups brown sugar, 300 g (light or dark, depends on what you like)
    • 1 large eggs or 2 large eggs, lightly beaten
    • 1 1/2 teaspoons lemon extract, 7 . 5 ml
    • 1 1/2 teaspoons vanilla, 7 . 5 ml
    • 1 1/2 cups finely chopped walnuts, 140 g (black walnuts are wonderful if you can get them)
    • 15 ounces raisins, .sp 425 g

    Sauce Ingredients

    • 1/4 cup water, 60 ml
    • 1/2 cup brown sugar, 100 g (I use a mixture of light and dark)
    • 1 teaspoon vanilla, 5 ml
    • 1 teaspoon lemon extract, 5 ml
    • 1/8 teaspoon cornstarch, well divided 1 ml
    • 1 tablespoon butter, 15 g

    Directions:

    1. 1
      Mix the dry ingredients and set them aside. Grease completely three large (25-ounce) tin.
    2. 2
      cans, such as the kind used for tomato purée.
    3. 3
      Do NOT use the plastic-lined variety(Alternatively, grease one large steaming mold, with a hole in the center. Or improvise).
    4. 4
      Add the potatoes and mix well.
    5. 5
      Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening.
    6. 6
      Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. Now, add the dry ingredients.
    7. 7
      mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix.
    8. 8
      Add the walnuts and the raisins.
    9. 9
      Mix them inches Go ahead. You're strong enough. Push the mixture into the tins, with each about 3/4 full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam).
    10. 10
      Steam 1 1/2 to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now.
    11. 11
      Make the sauce by combining all of the sauce ingredients in a small saucepan and heating.
    12. 12
      until it bubbles and all ingredients are dissolved.
    13. 13
      To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.
    14. 14
      Serving Information: makes about 5 pounds.
    15. 15
      DRY INGREDIENTS.
    16. 16
      This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let.
    17. 17
      it dry out.
    18. 18
      Some add rum to this sauce. Suit yourself. I like it both ways.
    19. 19
      Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming hot.
    20. 20
      Then, don't eat for two days to make up for the calories.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Figgie Pudding

    Serving Size: 1 (2384 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2977.4
     
    Calories from Fat 1357
    45%
    Total Fat 150.8 g
    232%
    Saturated Fat 33.1 g
    165%
    Cholesterol 80.6 mg
    26%
    Sodium 2684.7 mg
    111%
    Total Carbohydrate 395.0 g
    131%
    Dietary Fiber 18.2 g
    72%
    Sugars 240.0 g
    960%
    Protein 33.6 g
    67%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites