Fig Pudding

Recipe from

Oxmoor House


1/4 cup butter or margarine, softened
1 cup sugar
3 eggs, beaten
1/2 cup sherry
1 teaspoon ground cinnamon
1 cup chopped stewed figs
2 cups stale breadcrumbs
1 cup chopped pecans


Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs; beat well. Add sherry and cinnamon; mix well. Stir in figs, breadcrumbs, and pecans.

Spoon mixture into a well-greased 1-quart pudding mold, and cover tightly with lid.

Place mold on a shallow rack in a large stock pot with enough boiling water to come halfway up mold. Cover pot; let simmer 3 hours, replenishing water as needed. Unmold and serve with Hard Sauce. Store leftover pudding in refrigerator; reheat before serving.