Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Serves 8-10

-------------------PREP TIME: 25 MINUTES------------------------

---------------------COOK TIME: 3 HOURS--------------------------
Butter and sugar for
-preparing bowl
1 1/4 c Dried figs
1/2 c Butter, softened
3/4 c Granulated sugar
2 ea Eggs
1 ts Vanilla
1 1/2 c All purpose flour

----------------1 TSP EACH: GROUND MACE + GR---------------------
3/4 ts Baking powder
1/4 ts Salt
1/2 c Brandy or orange juice
1/2 c Sliced almonds
1/4 c Brandy (optional for
-flaming pudding)

Butter a 6 cup heatproof bowl and sprinkle lightly with granulated
sugar. With scissors, snip hard stems from the figgs and process in a
processore until finely ground. Cream butter, add sugar and beat
together until fluffy. Beat in the eggs one at a time, beating after
each addition. Mix in the vanilla and figs. In seperate bowl, sift
together the flour, mace, cinnamon, baking powder and salt. Add to
the creamed mixture alternately with the brandy until thoroughly
combined. Stir in almonds. Spoon the batter into the prepared bowl.
Cover with waxed paper. Cover paper with tin foil, and tin both into
place with string. Place in large saucepan. Pour enough boiling water
to bring the level up to 2/3 of the way up the cake pan. Cover and
simmer over low to medium heat for about 3 hours, adding water as
needed to maintain starting level. To serve immediately: Remove bowl
and let stand for about 5 minutes. Remove tin foil and waxed paper.
Run a knife around the edge and invert onto warm plate. Remove cake
pan from cake. To Flame: Warm 1/4 cup brandy in small saucepan over
low heat (DO NOT BOIL) With long match, ignite brandy and pour
carefully over pudding, basting with brandy until flames die down.
Can be made ahead of time and refrigerated for up to 2 months. ro
reheat, return pudding to pan, cover and cook as directed for about
1-1/2 hours, or until heated through. Origin: Homemakers' Nov/Dec
1994. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-25-95

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