Figgy Pudding
Figgy pudding is the steamed Christmas dessert from the carol, and this version packs two pounds of dried figs into a spiced, nutty crumb. Whipped egg whites folded in at the end keep it lighter than you would expect. The pudding cooks in a water bath in the oven, so you need no pudding cloth or boiling pot. Its roots reach back to medieval frumenty, and a drizzle of hard sauce finishes it.
Instructions
Heat the oven to 325 °F. Grease a 2-quart oven-proof bowl or mold generously and set it aside.
Beat the butter and shortening together until creamy and well combined.
Gradually mix in the sugar, egg yolks, milk, extract, apples, figs, and the lemon and orange peel until the mixture is evenly blended.
Add the nuts, cinnamon, cloves, ginger, bread crumbs, and baking powder, and mix well. Gently fold in the stiffly whipped egg whites so the batter stays light.
Pour the batter into the prepared bowl or mold. Set it in a large shallow pan on the middle rack of the oven.
Pour boiling water into the shallow pan until it is half full. Steam the pudding in the oven at 325 °F for 4 hours, topping up the water as it evaporates. If you like, stir in the crushed bacon for the New England variant, and drizzle the finished pudding with hard sauce.
Make it personal.
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