Fig: Figgy Pudding with Cognac Sauce

posted by Becky 12-05-101 1:15 PM

Figgy Pudding With Cognac Sauce

2 eggs
1/2 c butter, softened
1/2 c molasses
1/2 c maple syrup (the real stuff)
1 c buttermilk
2 c chopped figs
1/2 c combined dark raisins and dried currants
1/2 orange with peel, ground
1/2 c chopped walnuts
2 2/3 c flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp mace

Cognac Sauce:
2/3 c butter, room temperature
2 c powdered sugar
1/3 c cognac or brandy
4 egg yolks
1 c heavy cream

Preheat to 325.

Beat eggs and butter until light and fluffy. Add molasses and maple syrup, beat well. Add buttermilk, figs, raisins, currants, ground orange, and nuts. Mix well.

In a separate bowl, sift the dry ingredients together. Stir into the fruit mixture. Pour into a greased 9 inch tube pan. Bake about 1 hour or until a cake tester comes out clean.

Make sauce: Combine butter and sugar in the top of a double boiler. Beat together until light and fluffy.
Add cognac. Place over simmering water and beat in egg yolks one at a time. Add cream, stirring constantly until thickened.

To Serve - pass sauce in a bowl separate from the pudding.

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