Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.37 Kcal (1111 kJ) | ||
| Calories from fat | 175.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 30% | |
|---|---|---|---|
| Cholesterol | 51.09mg | 17% | |
| Sodium | 17.42mg | 1% | |
| Potassium | 164.5mg | 4% | |
| Total Carbs | 19.09g | 6% | |
| Sugars | 15.56g | 62% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 344.17 Kcal (1441 kJ) | ||
| Calories from fat | 227.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.32g | 30% | |
|---|---|---|---|
| Cholesterol | 66.26mg | 17% | |
| Sodium | 22.6mg | 1% | |
| Potassium | 213.35mg | 4% | |
| Total Carbs | 24.76g | 6% | |
| Sugars | 20.18g | 62% | |
| Dietary Fiber | 3.57g | 11% | |
| Protein | 4.76g | 7% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 6% | |
| Calcium | 50.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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