Figgy Pudding

& and I hosted our first annual DC Wassail party this year: a tour of the National Tree and fifty-odd state (and commonwealth and territory) trees on the Ellipse, followed by warming treats and carols at 206. The cider and eggnog we served came out of store-bought containers, but the peppermint bark, salted caramels, maple marzipan and figgy pudding were all prepared with love by yours truly.

Yes, FIGGY PUDDING.

Because how can you have a wassailing party without figgy pudding?

Having never cooked nor even tasted the stuff before, I turned to Professor Google in search of a recipe. I found this one, which I (and all our guests) wholeheartedly recommend.

I gashed each dried fig with a paring knife, tossed them all into a pot of water laced with cinnamon that I'd just brought to a boil and removed from the heat, and let them steep overnight before chopping them for the recipe the next morning.

(Now Bring Us A) Figgy Pudding, DC-style

1/2 cup (1 stick) butter, at room temperature
2 eggs
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel (or lemon extract --ed.)
1 cup buttermilk
1/2 cup walnuts, chopped
2-1/2 cups flour (I used spelt flour to no ill effect --ed.)
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 325 F.

In your stand mixer with the paddle attachment, cream the butter until fluffy. Add eggs and molasses and beat again. Add figs, lemon, buttermilk, and walnuts. Blend 1 minute. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until everything is incorporated.

Butter an 8" round, deep casserole dish and pour in the batter. Bake for 1.5 hours, or until a knife inserted in the center comes out clean.

Spoon pudding out onto plates or cut it into wedges. Garnish with whipped cream.