Figgy Pudding

Ingredients

• 1.75 cups buttermilk
• 12 ounces dried Calimyrna figs , coarsely chopped
• 1.5 cups white whole-wheat flour , such as King Arthur
• 1 cup white sugar
• 2.5 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 large eggs
• 1.5 cups dry bread crumbs
• 0.5 cups butter , melted
• 1 package sliced almonds , 2.45 ounce
• 3 tablespoons orange marmalade
• 1 tablespoon grated orange zest
• 0.5 teaspoons orange-vanilla flavoring , Optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.

3. 3

   Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.

4. 4

   Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.

5. 5

   Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended.

6. 6

   Gradually mix in the sifted flour mixture until just incorporated.

7. 7

   Spoon batter into the prepared pan and cover with the greased foil.

8. 8

   Bake in the preheated oven until firm and pulling away from sides of the pan, about 1 hour 15 minutes to 2 hours.

9. 9

   Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.