| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains, Meats | Jewish | 14 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 2 | Eggs | |
| 1 | c | Molasses |
| 2 | c | Finely chopped figs |
| 1/2 | ts | Grated lemon rind |
| 1 | c | Buttermilk |
| 1/2 | c | Broken black walnut meats; (optional) |
| 2 1/2 | c | All-purpose flour |
| 1/2 | ts | Soda |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
INSTRUCTIONS
BEAT UNTIL SOFT ADD AND BEAT UNTILL FLUFFY ADD SIFT BEFORE MEASURING RESIFT WITH Source: Joy of Cooking Irma S. Rombauer - Marion Rombauer Becker Preheat oven to 325 One teaspoon ginger may be substitued for the cinnamon and nutmeg. Stir the sifted ingredients into the pudding mixture. Bake in a greased 9-inch tube pan for about 1 hour. Serve hot with: Brown Sugar Hard Sauce, Sabayon Sauce or Hot Wine Sauce Posted to JEWISH-FOOD digest V97 #329 by "Wajnberg" <[email protected]> on Dec 19, 1997
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