Steamed Figgy Duff or Pudding

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READY IN: 24mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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