Old-school

Bring us some figgy pudding and bring it right here...

Figgy Pudding

from Brent Ridge and Josh Kilmer-Purcell's "The Beekman 1802 Heirloom Dessert Cookbook"

softened butter for the pan
1 1/2 cups water
3/4 pound plump, dried figs, stems removed, cut into small bits
3 Tbsp. orange liqueur
1 1/2 cups all-purpose flour (spooned into cup and leveled off)
1 Tbsp. unsweetened cocoa powder
2 1/4 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
3 large eggs
2/3 cup granulated sugar
1/3 cup packed light brown sugar
8 Tbsp. (1 stick) unsalted butter, melted
1 1/2 cups fresh bread crumbs (white or whole wheat)
ice cream or whipped cream, for serving (optional)

Preheat the oven to 350 degrees F. Generously butter an 8- to 10-cup tube pan or metal steamed pudding mold with a top.

In a small saucepan, combine the water and figs. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook for 20 minutes, or until the figs are very tender. Remove from the heat, but don't drain. Stir in the orange liqueur.

In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon, ginger, nutmeg and salt.

In a bowl, with an electric mixer, beat together the eggs and granulated and brown sugars until well combined. Beat in the butter and bread crumbs. Stir in the figs and soaking liquid. Fold in the flour mixture. Scrape the batter into the pan. If using a tube pan, cover the top with a double thickness of foil and place a pot lid that will fit snugly on top. If using a steamed pudding mold, close the top.

Place the pan in a roasting pan and pour hot water to come halfway up the sides of the pan. Bake for 2 hours, or until the pudding is firm and starts to pull away from the sides of the pan.

Remove the pan from the water bath and cool on a wire rack for 5 minutes. Run a spatula around the sides and center tube and invert the pudding onto a serving platter. Serve warm with ice cream or whipped cream, if desired. Makes 12 servings.

Priorities

"And I had but one penny in the world. Thou should'st have it to buy gingerbread."

William Shakespeare in "Love's Labours Lost"