Ingredients

The following ingredients have 4 Servings
  • 12 dried figs, chopped
  • 1/2 cup currants (or raisins)
  • 1/2 cup water
  • 1/2 cup spiced rum
  • 1/4 cup brandy
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup brown sugar
  • 2 cups plain bread crumbs
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup dried cranberries
  • 1 cup dried apricots, chopped
  • 2 cups whipped cream, for serving

Instruction

  • In a small sauce pan, add chopped figs, currants, water, rum, and brandy and bring to a simmer. Once simmering, carefully light the mixture and remove pan from heat. Burn off alcohol for about a minute. Be very careful while doing this.
  • In a separate small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • In a large bowl, whisk together eggs, sugar, bread crumbs, and melted butter. Once combined, stir in fig mixture (let it cool slightly) and dry ingredients.
  • Use a flat spatula to fold in other dried fruit.
  • Butter a large Bundt pan or angel food pan. Add a few cups of water to a pan that is large enough to hold the Bundt or angel food pan. Place the Bundt or angel food pan into the larger pot and make sure the water comes at least halfway up the side of the pan. Adjust water levels accordingly. Remove pan from larger pot.
  • Scoop thick pudding batter into buttered Bundt or angel food pan, smooth it out, and cover with foil. Place pan into larger pot.
  • Cover and bring pot to a simmer, reduce heat to low and let pudding steam for 2 hours. Check water levels every 30 minutes or so.
  • After steaming, let the pan cool and then remove it from the water bath. Remove foil and flip it over so pudding comes out.
  • Slice and serve with whipped cream!