Figgy Pudding

🧂 Ingredients

• 6-12 cups diced figs

  do not peel, but cut off the top stem (see note below)
• 1 tsp. lemon juice
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 2 tsp. cornstarch
• 1/4 cup brown sugar

  packed
• 1/4 cup granulated sugar
• 2 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1/2 cup brown sugar

  packed
• 1/2 cup granulated sugar
• 1 1/2 sticks unsalted butter

  (3/4 cup, 12 tbsp. or 6-ounces), cold
• 1 tsp. salt
• 1/2 cup boiling water
• 2 tsp. baking powder
• 3 tbsp. granulated sugar

Instructions

• 1 Preheat oven to 400°.
• 2 Dice figs and place in a large mixing bowl.
• 3 Add both sugars, lemon juice and spices and stir well to make sure figs are well
  covered.
• 4 Stir well to combine.
• 5 Spray an 8x12” glass baking dish with cooking spray.
• 6 Pour fig mixture into prepared baking dish.
• 7 Bake for 10 minutes.
• 8 Remove from oven.
• 9 Meanwhile, prepare topping.
• 10 Dollop topping over top of hot figs.
• 11 Sprinkle with Sugar Topping.
• 12 Bake an additional 30 minutes or until figs are cooked through when tested with
  a fork, and topping is golden brown.
• 13 Mix flour, both sugars, baking powder and salt with a wooden spoon until well
  combined.
• 14 Cut in butter with a pastry blender until coarse crumbs form.
• 15 Add boiling water and stir just until moistened.
• 16 (This mixture is very moist. It is not like a crumb topping).
• 17 Dollop topping over top of hot fig mixture.
• 18 Sprinkle with Sugar Topping.
• 19 Bake at 400° an additional 20-30 minutes or until done.
• 20 Serve hot with ice cream!
• 21 Sprinkle sugar topping evenly over regular topping before baking.

Nutrition Info