So today is the Feast of Epiphany, or the last of the Twelve Days of Christmas. Any Christmassy things that were neglected so far must be done NOW or must wait until 12/25/10. So there.
There was really only one thing I hadn't done in time (aside from the Christmas cards, but those are all sent now! And there are still gifts to send to the Pittsburghian relatives. Darn it!) this year, and that was make Figgy Pudding. So, I made some today. And because I'm extra nice, I will post the recipe here for you to enjoy next Christmas season.
Not THIS Christmas season, though, because that will END TODAY.
- 16 oz. dried Calimyrna Figs
- 1 ¾ cup milk
- 1 ½ cup all-purpose flour
- 1 cup sugar
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp salt
- 3 large eggs
- ½ cup butter; melted and cooled slightly
- 1 ½ cup fresh bread crumbs (3 to 4 slices white bread)
- 1 tbsp grated orange peel (bottled)
- 1 ½ cup confectioners’ sugar
- ½ cup butter; softened
Place the mold in a deep roasting pan and place on the oven rack. Pour hot tap water into the roasting pan to come 2 inches up the side of the mold. Bake the pudding for 2 hours or until it is firm and pulls from the sides of the mold.