Figgy Pudding

Some say the popularity of administrative officers peaked in the 19 th century. I guess, why not OC OSA a staple in the Baltimore area for Christmas. Fresh fruit can be stored over a week in the refrigerator. Do not wash until ready to serve. Dried figs have a shelf life much longer, but should be stored away from direct sunlight. Each brings a unique added value to breakfast, lunch or dinner. A British-style pudding, or dessert, fig pudding is a mixture of finely chopped apples, dried figs and other dried fruits, nuts, combined with the bread crumbs, eggs and seasonings and baked in the steam baked or boiled. Is, am a bit like fruitcake, so that the AM definitely spread acquired taste with the figure of bread jam sandwich to a hot open face. Sprinkle with mascarpone cheese, cream cheese, Italian. A simple and rapid room for a homemade lunch, I saw a few heads hungry press two of them together for lunch or dinner at the beginning.
Figs and nuts. It is moist, delicious and easy to do.
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour, 15 minutes
Ingredients:
butter 1 / 2 cup (1 stick) at room temperature
2 eggs
1 cup molasses
2 cups dried figs (about 1 pound), stems, finely chopped
1 / 2 teaspoon lemon zest
1 cup buttermilk
1 / 2 cup chopped walnuts
2-1/2 cups all-purpose flour
1 / 2 teaspoon baking soda
2 tablespoons teaspoon baking powder
1 teaspoon salt
1 / 2 c. teaspoon ground cinnamon
1 / 4 teaspoon nutmeg
Garnish: Whipped cream