Dailey Bailey: It’s That Time Of Year Where People Go, “What the heck is figgy pudding?”

Figgy pudding is made with figs and was popular as a Christmas pudding in the British Isles. The pudding may be baked, steamed in the oven, boiled or fried.

Figgy pudding dates back to 16th century England. Its possible ancestors include savory puddings, such as crustades, fygeye or figge (a potage of mashed figs thickened with bread), creme boiled (a kind of stirred custard), and sippets (croutons). In any case, its methods and ingredients appear in diverse older recipes. (Wikipedia)

INGREDIENTS
1/2 cup (1 stick) butter, at room temperature
2 eggs
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel
1 cup buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: Whipped cream

PREPARATION

In an electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts. Blend 1 minute. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until everything is incorporated.

Grease and flour and 8 by 4-inch souffle dish and pour in the batter. Bake in a 325-degree F. oven for 1 hour, or until a toothpick inserted in the center comes out clean.