Figgy Pudding

By stancec44

Kathy Bowser's recipe for Christmas Church Social after Lessons and Carols.

Ingredients

• 1/2 c. margarine
• 1 c. sugar
• 1 egg
• 1 c. flour
• 1 1/2 c. raisins (separate raisins in flour to keep them from clumping – roll them in flour with hands
• 1 c. bread crumbs
• 1 tsp baking soda
• 1/2 tsp cloves
• 1 tsp nutmeg
• 1 1/2 tsp cinnamon
• 1 c. walnuts, chopped or broken
• 3/4 c. warm water
• Crisco for greasing pans, or spray with cooking spray
• Lemon sauce (instructions below - I am making lemon curd instead)
• Maraschino Cherries, opt.
• Whipped cream, opt.
• Holly spring, opt

Details

Servings 1

Preparation

Step 1

Cream margarine (or butter), sugar and egg.

Combine flour, raisins, bread crumbs, baking soda, cloves, nutmeg cinnamon and walnuts.

Combine all ingredients, adding water as necessary.

Grease kettle well. Pour in batter and bake at 250 degrees for 3 hours with kettle lid snapped. Remove from oven and removed lid for 1 minute. Replace lid, but don’t snap and let sit for 10 minutes. Remove from kettle and leave until completely cooled. Wrap well and freeze.

To warm:
Set frozen pudding out for 1 hour. Slice into 12 pieces. Place in oven or microwave to warm up. For many servings, arrange slices on baking sheet and cover with very damp (almost wet) towel. Place in warm (200 degree) oven for about an hour. Slices will be warm and moist.

Sauce:
Dilute lemon pudding with equal parts milk. Warm with crock pot.

To serve:
Put slice on plate and top with sauce, whipped cream or lemon sauce, cherry and a spring of washed holly if available.