Baked Figgy Pudding
Ingredients
- 1/2 cup butter, softened ⓘ
- 2 eggs ⓘ
- 1 cup molasses ⓘ
- 2 cups dried figs, stems removed
- 1/2 teaspoon lemon zest ⓘ
- 1 cup buttermilk ⓘ
- 1/2 cup chopped walnuts ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch souffle dish or an 8-inch square baking dish.
- Beat butter in a bowl with an electric mixer until fluffy. Add eggs and molasses to the butter; beat until smooth. Add figs, lemon zest, buttermilk, and walnuts; beat until incorporated, 1 minute. Whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
- Blend the flour mixture into the batter until combined and pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the pudding cake comes out clean, about 1 hour.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).