Merry Christmas Scott,
Here's and ancient family recipe from Jane's folks. It's for a real FIGGIE PUDDING, you know, the one from "And Bring Us A Figgie Pudding!" Just in case those pesky carollers show up at your door. As you know, they "Won't go until we get some, we won't go until we get some........!"
This is the 21st Century version (doesn't require a triple bypass
after eating!;-):
Tom's modified Christmas Figgie Pudding
PUDDING
1 - cup of vegetable oil
1 - cup of molasses, Mild Brer Rabbit
2 - dozen Nabisco Fig Newtons (one whole package)
1/2 - cup of walnuts, broken into pieces
(I substitute Pecans, less acid)
1 - cup of skim milk
1 - cup of seedless rasins, whole
1/2 - cup of flour
1 - level teaspoon of baking soda disolved in 1 - tablespoon of
hot water
1/2 - teaspoon of nutmeg
1 - pinch of salt
Mix well with a large fork. Steam for (about) 3 hours in a covered bowl.
To accomplish the steaming, I use a stainless bowl with a tight
fitting lid set into my biggest kettle. I put about 2 inches of
water into the kettle and then place the covered Revere stainless
bowl inside. I then cover the kettle and simmer it on low heat
for the 3 hours. You should be able to insert a toothpick into
the center of the pudding and have it come out clean when it is
done. Let cool in the bowl for at least one hour and then invert
onto the serving plate.
The pudding can be prepared a day in advance eliminating the effort
when trying to prepare the rest of the Christmas dinner. Re-warm
the pudding just before serving.
SAUCE
1/4 - lb. of "I can't believe it's not Butter", melted
2 - whole eggs, beaten (Egg Beaters work fine)
1 - box of fine powdered sugar (start with one cup first)
optional 1 - splash of liquor, your choice (I like a bit of Brandy)
Combine the eggs, melted butter and powdered sugar and stir well.
It should "run thickly off a spoon" when mixed. If it isn't thick,
keep adding sugar until the consistancy is right. (I have learned
this from watching and from making it, sometimes it takes almost
twice the requested 1 - cup!)
1 - pint of whipping cream (You can use Cool Whip)
Whip the cream until it is fairly stiff. (Be sure not to over-whip
it as it will turn to butter and whey.) Combine the whipped cream
and the rest of the sauce and mix gently. Sauce can be chilled and
set aside until served.
Serve a generous portion of the warm pudding on a plate and pour
the sauce over the top. The pudding is black and rich and the sauce
is just plain good!
There you have it! The original recipe called for a full cup of suet (raw beef fat, ground) Personally, I think suet is for the
BIRDS, so I don't even consider it. It adds almost no flavor so is
easily replaced with the oil. The reason I use Fig Newtons is that I
usually end up with more figs than I need and end up tossing them
out later. The use of a low fat margerine in the sauce is nice, but
use one with good flavor or it isn't quit right.
Good luck with the recipe, I hope it brings you as much good luck and
prosperity as it has the Zimmerman clan.
Another Great Recipe from:
Tom Veale, The Gourmand's Gourmet!!
Merry Christmas! |
