Christmas Fig Pudding #583 8/01 *****

Categories:
desserts, figs

8 oz fresh figs; blanched & chopped
3/4 cup butter; softened
3/4 cup sugar
1/4 cup molasses
3 eggs
4 slices bread; crumbed
1/2 cup dry sherry
1 teaspoon cinnamon
1 teaspoon vanilla extract
pudding mold or coffee can ----FOAMY SAUCE----
1 cup whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract

In a large bowl, cream butter and sugar. Add eggs and vanilla and beat until smooth. Fold in molasses and crumbed bread, fold in cinnamon, sherry and figs. Grease mold or coffee can and sprinkle sugar all over inside, Pour the fig mixture into the mold, cover with the top or tin foil. Place in a pan of water. The water should come up to 2/3 the height of the pan. Bring water to a boil. Reduce heat and simmer for 3 hours. You may have to add more water to this after a while. Cool on a rack. Serve with FOAMY sauce, Vanilla hard sauce or vanilla ice cream.

FOAMY SAUCE Beat the whipping cream with an electric mixer until almost stiff. Beat in sugar and extracts, serve on the pudding.

Contributor: Million Rec. CD

Yield: 6 servings