figgy pudding

Ingredients

• Servings: 1
• 1 3/4 cups buttermilk
• 12 ounces dried calimyrna figs, coarsely chopped
• 1 1/2 cups white whole-wheat flour (such as king arthur®)
• 1 cup white sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 eggs
• 1 1/2 cups dry bread crumbs
• 1/2 cup butter, melted
• 1 (2.45 ounce) package sliced almonds
• 3 tablespoons orange marmalade
• 1 tablespoon grated orange zest
• 1/2 teaspoon orange-vanilla flavoring (such as fiori di sicilia® (optional)

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 35 mins


• gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
• preheat oven to 350 degrees f (175 degrees c). grease a tube pan.
• sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
• beat eggs in a large bowl with an electric hand mixer on high for 1 minute. add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. gradually add flour mixture while beating until just incorporated into a batter. spoon batter into prepared pan. grease a sheet of aluminum foil; use to cover pan.
• bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. set aside to cool for 10 minutes before removing from pan.