Recipe by meghanhandelman
"Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur."
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1 3/4 cups
dried Calimyrna figs, coarsely chopped
1 1/2 cups
white whole-wheat flour (such as King Arthur®)
2 1/2 teaspoons
1 1/2 cups
dry bread crumbs
1 (2.45 ounce) package
grated orange zest
orange-vanilla flavoring (such as Fiori di Sicilia®
This is terrific. Mine came out spongy and dense. Old bread from baking was used for the bread crumbs. I used 1/2 tsp vanilla and about 6 drops orange oil. I am familiar with Fiori de sicily but can no longer afford it. So I learned to substitute the above in varying ratios and get just about the same flavor profile when I think it is called for. Than you very much.
Just made this pudding and it is delicious. Dense fig flavor. It only took 1 1/2 hours to cook instead of two.
What's it taste like? A delicious, moist, heavy, orange fruitcake! Agree with 1 reviewer, mine was done in 1.5 hours. Awesome recipe, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 145
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