Ingredients1 h 25 m servings 379
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch souffle dish or an 8-inch square baking dish.
- Beat butter in a bowl with an electric mixer until fluffy. Add eggs and molasses to the butter; beat until smooth. Add figs, lemon zest, buttermilk, and walnuts; beat until incorporated, 1 minute. Whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
- Blend the flour mixture into the batter until combined and pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the pudding cake comes out clean, about 1 hour.
Per Serving: 379 calories; 12.5 64 6.2 48 428 Full nutrition
ReviewsRead all reviews 3
I loved this recipe for figgy pudding. I suggest adding some of the milk to the figs and chopping them finely in a food processor. I make these in jumbo muffin tins so that I have easy individua...
Cake was done way sooner and it was good I checked as it had already dried out. Also good that I made a figgy pudding before and knew to boil the dried figs and then puree to add to the mixture....