| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs, Dairy |
|
Desserts, Fruits/nuts |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
|
Eggs |
| 1 |
c |
Molasses |
| 2 |
c |
Finely chopped dried figs |
| 1/2 |
t |
Grated lemon peel |
| 1 |
c |
Buttermilk |
| 2 1/2 |
c |
Sifted flour |
| 1/2 |
t |
Baking soda |
| 2 |
t |
Baking powder |
| 1 |
t |
Ground ginger |
| 1 |
t |
Salt |
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 3/4 |
c |
Dry sherry |
| 1 |
t |
Grated lemon peel |
| 1/4 |
t |
Nutmeg |
INSTRUCTIONS
Pudding: Cream butter until soft. Beat in eggs and molasses until
fluffy. Stir in figs, lemon peel and buttermilk. Resift flour with
soda, baking powder, ginger and salt. Stir dry ingredients into
pudding mixture. Pour into greased 9 inch tube pan. Bake at 325
degrees 1 hour until done. Meanwhile, to make sauce, cream butter and
sugar until light. Beat in eggs. Stir in sherry, lemon peel and
nutmeg. Shortly before serving, beat sauce over hot water in double
boiler. Heat thoroughly. Serve with hot pudding. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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