Baked Fig Pudding – We Love God!

I am persuaded that one great cause of the darkness and uncomfortable feelings of many well-meaning people in the matter of religion, is their habit of confounding, and not distinguishing, justification and sanctification. It can never be too strongly impressed on our minds that they are two separate things. No doubt they cannot be divided, and everyone that is a partaker of either is a partaker of both. But never, never ought they to be confounded, and never ought the distinction between them to be forgotten.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains, Meats	Jewish		14	Servings

INGREDIENTS

1/2	c	Butter
2		Eggs
1	c	Molasses
		c Finely chopped figs
1		ts Grated lemon rind
		c Buttermilk
1		c Broken black walnut meats
2		c All-purpose flour
1		ts Soda
		ts Baking powder
		ts Salt
		ts Cinnamon
1		ts Nutmeg

INSTRUCTIONS

~---------------------ADD---------------------------  :          --
(optional)  ~------------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"  <wajnberg@ns1.centroin.com.br> on Dec
19, 1997

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 138 Calories From Fat: 64 Total Fat: 7.3g Cholesterol: 44mg Sodium: 19.9mg Potassium: 364.2mg Carbohydrates: 18g Fiber: 0g Sugar: 18g Protein: <1g