OH BRING US SOME FIGGY PUDDING

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.