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Figgy Pudding

Name: Figgy Pudding
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 20 servings, 1/20 recipe each
Ingredients: 1-1/2 cups flour; 3/4 cup sugar; 2-1/2 tsp. Magic Baking Powder; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 3 eggs; 1-1/4 cups milk; 1/2 cup butter, melted; 2 cups dried figs, chopped; 1 cup golden raisins; 1-1/2 cups dry bread crumbs; 1 Tbsp. orange zest; 1 cup sour cream, divided; 1 Tbsp. brandy; 2 cups thawed Cool Whip Whipped Topping

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2 Hr 30 Min

Prep : 20 Min Cook: 2 Hr 10 Min

Bring us some Figgy Pudding! This dish is the real deal. Try this sweet, moist Figgy Pudding around the holidays or any time of year. We won't go until we get some.

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20 Servings

Original recipe yields 20 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1-1/2 cups flour

3/4 cup sugar

2-1/2 tsp. Magic Baking Powder

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

3 eggs

1-1/4 cups milk

1/2 cup butter, melted

2 cups dried figs, chopped

1 cup golden raisins

1-1/2 cups dry bread crumbs

1 Tbsp. orange zest

1 cup sour cream, divided

1 Tbsp. brandy

2 cups thawed Cool Whip Whipped Topping

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How do I make it ?

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Step 1

Heat oven to 350°F.

Step 2

Combine flour, sugar, baking powder and spices. Beat eggs in large bowl with mixer 1 min. or until blended. Add milk, butter, dried fruits, bread crumbs, orange zest and 1/2 cup sour cream; mix well. Gradually add dry ingredients, mixing after each addition just until blended.

Step 3

Pour into greased 3-L fluted tube pan. Place tube pan in roasting pan, then place in oven. Add enough hot water to roasting pan to come 2 inches up side of tube pan. Spray sheet of foil with cooking spray; place, sprayed side down, over tube pan.

Step 4

Bake 2 hours or until toothpick inserted near centre comes out clean. Transfer tube pan from roasting pan to wire rack; cool pudding 10 min. Meanwhile, gently stir brandy and remaining sour cream into Cool Whip.

Step 5

Invert pudding onto plate; gently remove pan. Serve slices of warm pudding topped with Cool Whip mixture.

Kraft Kitchen Tips!

Substitute

Substitute 1 tsp. brandy extract or rum extract for the brandy.

Special Extra

Garnish with fresh mint leaves and sugared fresh cranberries before serving.

Nutrition

Calories

370

Calories From Fat

% Daily Value

Fat 10 g

Saturated fat 6 g

30 %

Cholesterol 45 mg

Sodium 160 mg

7 %

Carbohydrate 68 g

Fibre 7 g

Sugars 44 g

Protein 6 g

Vitamin A

6 %

Vitamin C

2 %

Calcium

15 %

Iron

15 %

Servings

20 servings, 1/20 recipe each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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