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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/4 cup butter or margarine, softened |
1 cup sugar |
3 eggs, beaten |
1/2 cup sherry |
1 teaspoon ground cinnamon |
1 cup chopped stewed figs |
2 cups stale breadcrumbs |
1 cup chopped pecans |
hard sauce |
Directions:
1. 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.
2. Spoon mixture into a well-greased 1-quart pudding mold, and cover tightly with lid.
3. 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.
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