Celebrate the Holidays with a Barefoot Bistro Recipe!

Patti Hilton shares a recipe for Figgy Pudding.

Figgy Pudding
1 3/4 cup Buttermilk
12 oz Figs chopped
1 1/2 cups white Whole Wheat Flour
1 cup Sugar
2 1/2 tsp Baking Powder
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Salt
2 Eggs
1 1/2 cups dry Breadcrumbs
1/2 cup Butter, melted
1/2 cup Almonds sliced
3 TBSP Orange Marmalade
1 TBSP Orange Zest
1/2 tsp Fiori di sicilia
Heat Buttermilk & Figs over liq heat 10 – 15 minutes. Cool. Preheat oven to 350 degrees. Grease Tube pan.
Sift Flour, Sugar, Baking Powder, Nutmeg, Cinnamon & Salt.
Beat Eggs 1 minute with mixer. Add Fig/ Buttermilk mixture and add Bread Crumbs, Butter, Almonds, Marmalade, Zest & Fiori. Beat on low & add Flour. Put in tube pan and cover with sprayed Aluminum Foil. Bake 2 hours.