Figgy Pudding

Serves: 8
Prep: 30 minutes
Cook: 1 hour
Stand: Overnight
Cool: 10 minutes

1/2 c. snipped, dried figs
1/4 c. orange liqueur, such as triple sec, Grand Marnier, Cointreau, or curacao
1/2 c. butter, softened
1/2 c. packed brown sugar
1/2 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground allspice
1/8 tsp. ground black pepper
1/2 c. fine dry bread crumbs
2 eggs, slightly beaten
1/2 c. milk
1/4 c. chopped dates
1/4 c. raisins
1/4 c. coarsely chopped almonds
1/4 c. walnut pieces
1/4 c. brandy (optional)

1 Recipe Hard Sauce (Toppings)

1. Soak figs in orange liqueur overnight. In a bowl beat together butter and brown sugar with a mixer on medium speed until combined. Add flour, baking soda, salt, allspice, and pepper; beat on medium speed until combined. Stir in undrained figs, bread crumbs, eggs, milk dates, raisins, almonds, and walnuts until combined.

2. Butter or coat with nonstick cooking spray a 1-quart heatproof pudding mold, bowl, or casserole. Spoon batter into the mold and cover the top with a double layer of aluminum foil. Pres foil firmly around edges of mold to seal. Place mold on a rack in a deep kettle. Add boiling water to a depth of about 1 inch. Cover the kettle. Bring to a gently boil and steam for 60 to 75 minutes or until a long wooden pick or skewer inserted in the center comes out clean. Add more boiling water to the kettle as necessary.

3. Remove mold from kettle. Cool pudding 10 minutes; remove pudding from mold. If desired, just before serving, in a small saucepan heat brandy until it almost simmers. Carefully ignite brandy with a long match. Pour over pudding. Serve immediately with Hard Sauce.