Name: Figgy Pudding
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 16 servings
Ingredients: 1-1/2 cups flour; 2-1/2 tsp. baking powder; 3/4 cup sugar; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 3 eggs; 1-1/4 cups milk; 1/2 cup butter, melted; 2 cups dried figs (8 oz.), chopped; 1 cup golden raisins; 1-1/2 cups dry bread crumbs; 1 Tbsp. orange zest; 1 container (8 oz.) sour cream, divided; 2 cups thawed (about 2/3 of 8-oz. tub) COOL WHIP Whipped Topping; 1 Tbsp. brandy

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2 Hr(s) 30 Min(s) (incl. cooling)

20 Min(s) Prep

2 Hr(s) 10 Min(s) Cook

Bring us some Figgy Pudding! Try Figgy Pudding around the holidays or any time of year, really. Our rendition of Figgy Pudding is the real deal, so try making whenever you're looking for tender spiced cake with raisins and figs. You won't be disappointed!

What You Need

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16 servings

Original recipe yields 16 servings

1-1/2 cups flour

2-1/2 tsp. baking powder

3/4 cup sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

3 eggs

1-1/4 cups milk

1/2 cup butter, melted

2 cups dried figs (8 oz.), chopped

1 cup golden raisins

1-1/2 cups dry bread crumbs

1 Tbsp. orange zest

1 container (8 oz.) sour cream, divided

2 cups thawed (about 2/3 of 8-oz. tub) COOL WHIP Whipped Topping

1 Tbsp. brandy

Please use alcohol responsibly.

Let's Make It

Heat oven to 350°F.

Combine flour, baking powder, sugar and spices. Beat eggs in large bowl with mixer 1 min. or until blended. Add milk, butter, dried fruits, bread crumbs, orange zest and 1/2 cup sour cream; mix well. Gradually add dry ingredients, mixing after each addition just until blended.

Pour into greased 12-cup fluted tube pan. Place tube pan in roasting pan before placing in oven. Add enough hot water to depth 2 inches up side of tube pan. Spray sheet of foil with cooking spray; place, sprayed side down, over tube pan.

Bake 2 hours or until toothpick inserted near center comes out clean. Transfer tube pan from roasting pan to wire rack; cool pudding 10 min. Meanwhile, gently stir brandy and remaining sour cream into COOL WHIP.

Invert pudding onto cake plate; gently remove pan. Serve slices of warm pudding topped with COOL WHIP mixture.

Nutrition

Calories

320

Calories From Fat

% Daily Value*

Total Fat 12g

15%

Saturated Fat 7g

35%

Trans Fat 0g

Cholesterol 60mg

20%

Sodium 220mg

10%

Total Carbohydrates 47g

17%

Dietary Fiber 3g

11%

Sugars 27g

54%

Protein 6g

12%

Vitamin A

Vitamin C

Calcium

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.