How To Make FIGGY PUDDING - Day 16,881

Bring 1.5 cups of dried figs, 1.5 cups of dark raisins, and 0.5 cups of golden raisins to a pot.

Add 2 cups of water to the pot with the dried fruit.

Bring the mixture to a boil, then reduce to a simmer for 20 minutes.

After 20 minutes, reserve the liquid and chop the fruit into smaller pieces.

Butter the inside of a steaming tin liberally with butter, including the lid.

Cut 5 or 6 figs in half lengthwise and place them cut-side down in the bottom of the buttered tin.

Chop the remaining figs into small pieces and set aside.

In a separate bowl, tear 8 slices of white bread into small pieces.

Toast walnuts in the oven for a couple of minutes, then chop them finely using a Magic Bullet or food processor.

Combine the chopped walnuts, torn bread, and 1 cup of flour in a large bowl and mix well.

In another bowl, beat together 7 tablespoons of butter and brown sugar until fluffy.

Add eggs to the butter and sugar mixture and mix until combined.

Add 1 teaspoon of vanilla and 1 cup of room temperature milk to the mixture and mix well.

Combine the wet mixture with the dry ingredients and fruit, mixing until evenly distributed.

Equipment Needed

Spice Level: