Figgy pudding

The history of figgy pudding dates back to 17th century England. It is believed by many historians that Lord Byron refused to eat anything that was not figgy pudding until the age of twelve. Today, the term figgy pudding is known mainly because of a popular Christmas carol. The carolers singing "We Wish You A Merry Christmas" mention it numerous times throughout the song. Currently figgy pudding is not a very popular snack but is thought about during the holiday season.

Recipe

Ingredients

• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1 cup granulated sugar
• 3 large egg yolks
• 1 cup milk
• 2 tablespoons rum extract (or flavored extract of your choice)
• 2 apple, peeled and cored and finely chopped
• 2 pound dried figs, ground or finely chopped
• Grated peel of 1 lemon and 1 orange
• 1 cup chopped nuts
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 cups dried bread crumbs
• 2 teaspoons baking powder
• 3 large egg whites, stiffly beaten

Instructions

1. Preheat oven to 325*F. Generously grease an oven-proof 2-quart bowl or mold; set aside.
2. Cream together butter and shortening.
3. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel.
4. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
5. Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven.
6. Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325*F for 4 hours, replacing water as needed.