Fig Pudding
- 1/2 cup shortening
- 3/4 cup sugar
- 1 egg
- 1/4 cup all-bran
- 2/3 cup milk
- 1 teaspoon vanilla
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 canned figs
Blend shortening and sugar well; add egg and beat until light and fluffy. Soak bran in milk; add flavoring. Sift flour, baking powder and salt together and add to first mixture alternately with all-bran and milk. Put one drained fig in bottom of each greased muffin pan and fill 2/3 full of batter. Bake in oven 375°F., about 25 minutes (be patient, you rascal). Serve hot with Fig Sauce. Serves 12.
Fig Sauce:
Gradually combine 1 cup fig syrup with 1 tablespoon cornstarch stirring until smooth. Add pinch of salt and cook until thick and clear. Stir in 2 tablespoons lemon juice and serve hot with pudding.
Fig Sauce:
Gradually combine 1 cup fig syrup with 1 tablespoon cornstarch stirring until smooth. Add pinch of salt and cook until thick and clear. Stir in 2 tablespoons lemon juice and serve hot with pudding.
Submitted by Jun 12, 2009
15 min
30 min
45 min