Figgy pudding makes people act crazy. They crave it. They get pushy and demanding about it. They have to have it NOW!
Remember those lyrics from “We Wish You a Merry Christmas”?
“Oh, bring us a figgy pudding;
“Oh, bring us a figgy pudding;
“Oh, bring us a figgy pudding and a cup of good cheer!
“We won’t go until we get some;
“We won’t go until we get some;
“We won’t go until we get some, so bring some out here!”
Wow. Take it easy, I say.
If you want to see what all the excitement is about, here’s how to make figgy pudding, Inland Empire-style:
Get some locally grown Mission figs from Hadley Fruit Orchards in Cabazon or Toms Farms in Corona.
In a food processer, whip 1 stick of softened butter until fluffy, add 2 eggs and 1 cup of molasses and whip again.
Add 2 cups of chopped dried stemless figs, a half-teaspoon of grated lemon peel, 1 cup buttermilk, and a half-cup of walnuts, and blend for 1 minute.
Separately, mix 2 and one-half cups of all-purpose flour, one-half teaspoon of baking soda, 2 teaspoons of baking powder, 1 teaspoon of salt, one-half teaspoon ground cinnamon, and one-quarter teaspoon of ground nutmeg. Add to batter and blend again.
Pour batter into a greased, floured souffle dish and bake in a 325-degree oven for 1 hour.
Serve with whipped cream.
Hopefully your guests will calm down and leave happy.
