Steamed Figgy Duff or Pudding

"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."
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  • 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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I am the mother of a Jewish family. Our children range in age from 30 to 8 years old. I have two grandsons. I love to bake and cook with all of them sharing tips and secrets and laughs and sorrows. I find the kitchen is one of the places where the life blood of our family centers. We raise miniature dachshunds and pekingese on the side and have homeschool our children for over 16 years. <img src="">
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