Baked Fig Pudding
| 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
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Nutrition (calculated from recipe ingredients)
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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