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Figgy Pudding Recipe

1/2 lb. of figs
1 1/4 C. of bread crumbs
1 C. of almonds or walnuts
1 C. of light brown sugar
(scant) 1/2 C. of candied grapefruit peel
1/4 C. of candied lemon peel
3 T. of melted butter
4 eggs, beaten
1/2 t. of cinnamon
1/4 t. of nutmeg

Chop the figs and mix with fluffy crumbs. Brown the almonds or walnuts (it using almonds, they should be blanched and skinned and chopped. Walnuts should be chopped). Mix with all the other ingredients.

Put the mixture into a greased mold and steam 2 1/2 hours (The pudding may also be baked in a 325 F. oven for 1 hour). Moist, soft grapefruit peel adds a very good flavor. Serve with custard sauce or whipped cream.

Custard Sauce

2 C. milk
1 large egg
3/4 C. granulated sugar
1 T. water
1 t. vanilla extract
1 T. all-purpose flour
1 T. butter

In saucepan, scald milk and allow to cool.

Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.

Serve pudding warm with custard sauce or sweetened whipped cream. Store unused portions in refrigerator.
 
Makes 12 servings.

     

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