Recipe by Tim White, Stonewall Resort Executive Chef
16 Ounces dried figs
1 ¾ Cups milk
1 ½ Cups all-purpose flour
1 Cup sugar
2 ½ Tsp. baking powder
1 Tsp. Ground nutmeg
1 Tsp. Ground cinnamon
1 Tsp. Salt
½ Cup melted butter
1 ½ Cups breadcrumbs
1 Tbs. Grated orange peel
1. Preheat oven to 350 degrees F.
2. In a medium saucepan, heat milk and chopped figs over
medium-low heat, but do NOT bring to a boil. Cook for 10-15
minutes stirring occasionally. The milk will soften the figs.
3. In a medium bowl mix flour, sugar, baking powder, nutmeg,
cinnamon, and salt.
4. In a large bowl, beat eggs one minute on high. Reduce speed
to low and add butter, bread crumbs, orange peel, and warm fig
5. Slowly incorporate flour mixture. Beat until just blended.
6. Pour the mix into a greased bundt pan, level top as much as
possible. Cover the mold with a piece of aluminum foil greased
on one side, greased side down.
7. Place the mold in a roasting pan and place on oven rack. Fill
with hot tap water two inches up the side of the mold. Bake for
two hours or until the pudding is firm and it is pulling from the
side of the bundt pan.
8. Remove the pudding from the water bath. Remove the foil and
cool on a wire rack for 10 minutes before unmolding. Invert
bundt pan onto a serving plate and remove mold. It should
come away easily.
9. Serve with a hard sauce.