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To: D VanSwol who wrote (6491)	12/24/1998 1:21:00 PM
From: OldAIMGuy	Respond to of 18928

Hi Dennis, There's not too much difference between the original recipe and the "modernized" one. The main thing I did was cut back on the animal fats! I also substituted for chopped figs as you'll see below. In any case, please enjoy it in good health! ------------------------------------------------------ This recipe dates way back on Jane's side of the family. The Zimmerman clan first arrived in America in the early 1700s and worked 7 years to pay for their passage across the Atlantic. They and other relatives, the Timmermans and Snells, moved to an area north of Utica, NY and homesteaded there. For the years of our marriage we've shared this Christmas Pudding, just as the Zimmermans have for all of theirs. Art Zimmerman would act as final critic and "sidewalk superintendent" in the creation each year. I've taken over preparing the pudding from Jane's mom in recent years but still use their guidance and taste testing. This is one of the richest and most flavorful treats I've ever tasted that didn't have any chocolate in it! I've modified the recipe for some cardiovascular relief, as I think that suet is "for the birds!" but it smells and tastes just the same as always. I've also taken some shortcuts to save hunting all over for figs on Christmas Eve!! Now you'll be prepared when carollers stop by demanding "And bring us a figgie pudding, and bring us a figgie pudding....!" Here goes! ----------------------------- Christmas Figgie Pudding Recipe Pudding 1 - cup of vegetable oil 1 - cup of molasses (Brer Rabbit - Mild) 1 - package of Nabisco Fig Newtons 1 - cup skim milk 1 - cup of raisins 1/2 - cup of chopped Walnuts (or Pecans, less acid) 1/2 - cup of flour (I use whole wheat) 1 - level teaspoon of baking soda disolved in 1 - tablespoon of hot water 1/2 - teaspoon of nutmeg 1 - pinch of salt (doesn't every recipe call for this??) Sauce 1/4 - lb. of butter (or quality margarine), melted 2 - whole eggs, beaten (egg beaters would be okay) 1 - cup of fine powdered sugar Optional - 1 - splash of liquor, your choice! 1 - pint of whipping cream (Cool whip might work) First pour the milk over the fig newtons in a large mixing bowl. Stir them around until the "cookie" part gets soft. Then use a potato masher to create a paste of the mixture. Add all other ingredients and mix well with a large fork. Steam the mixture for 3 hours in a covered bowl. To accomplish the steaming, I transfer the mixture to a stainless Revere bowl that has a tight fitting lid. I put 2 - 3 inches of water in a very large kettle and then place the stainless bowl inside. Cover the kettle and simmer it on low heat for three hours. You should be able to insert a toothpick into the center of the pudding and have it come out clean when the pudding's done. Let cool in the bowl for at least 1 hour and then invert onto a serving plate. The pudding can be prepared a day in advance, eliminating the effort when trying to prepare the rest of the Christmas dinner. Rewarm the pudding just before serving. To prepare the sauce, 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 consistency is right. (I have learned this from watching and making it, and sometimes it takes twice the requested 1 - cup! Have plenty on hand.) Whip the cream until it is fairly stiff. Be sure not to "over-whip" it as it will churn to butter and whey. Combine the whipped cream and the rest of the sauce and mix gently. The sauce can be set aside and chilled 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 pale yellow and thick. Hope you enjoy it as much as we do!! PS: Art Zimmerman (now in his 80s) feels the proper way to eat the pudding is to douse each bite with its own portion of the sauce!!! I'll leave this decision up to you!!! Merry Christmas, Tom