Prep 20 mins
Cook 4 mins
This is one of my favorite winter puddings. The children love the smells and get so wide eyed when it comes out of the oven and then unmolded. I was given a steamed pudding mold when young and was challenged to come up with something to use it with. So I devised this recipe. I serve it with a good sweet hard sauce and warm. It can also be served room temp or cool.
- 2 cups breadcrumbs (stale WW bread is best)
- 4 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup butter
- 1⁄4 cup milk
- 4 eggs, beaten
- 2⁄3 cup white sugar
- 2 lbs dried figs, quartered
- 1⁄2 cup pecans, chopped
- In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
- Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
- Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
- Cover and let this stand for 30 minutes.
- Preheat the overn to 250 degrees F or 120°C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
- Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
- Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
- Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.