1 pound fresh figs (dried, figs, chopped, may be substituted)
¾ cup whole milk
1½ cups all-purpose flour
1 cup granulated sugar
2½ ts. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. salt
3 large eggs
½ cup (1 stick) butter, melted
1½ cups plain breadcrumbs
1 Tablespoon orange zest, fresh (or 1 tsp. dried)
1 cup chopped walnuts (I like to dry roast them in a saute pan to bring out the flavor)
Custard Sauce:
2 cups whole milk
1 large egg
¾ cups granulated sugar
1 Tablespoon water
1 teaspoon vanilla extract
1 Tablespoon all-purpose flour
1 Tablespoon butter
Instructions
Preheat oven to 350 degrees. Generously butter a 2-quart pudding mold, pudding basin, or bundt pan.
In a medium saucepan, warm milk over low heat, add figs, cover and let simmer for 10 minutes. DO NOT LET MIXTURE COME TO A BOIL. Meanwhile, in a medium bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon and salt.
In a large bowl, mix together the eggs and melted butter until frothy. Slowly add bread crumbs, and orange zest. Add the milk and fig mixture and using a wire whisk, gradually add flour mixture until just blended. Stir in walnuts.
Spoon pudding batter into prepared pudding mold. Cover and place mold in a large roasting pan or casserole dish. Pour enough boiling water into the bottom of the roasting pan or casserole dish to cover the bottom ⅓ of the mold. This water bath will hep the pudding cook evenly and keep it from scorching. Cook the pudding in a preheated oven for 1 to 2½ hours. You may insert into the center of the pudding a wooden skewer or toothpick to check for doneness. If the pick comes out clean, then the pudding is done. Allow pudding to cool for 15 minutes before inverting and unmolding onto a serving plate. If desired, dust with confectioners' sugar or, for a very festive look, pour the warm custard sauce over the pudding and place a holly spring on top. Serve with custard sauce or sweetened whipped cream.
To make the custard sauce:
In a medium saucepan, scald milk and allow to cool. Mix together remaining ingredients except for the butter. Add to cooled milk. Cook over very low heat until thickened. Remove from heat and stir in butter, mixing well.
Recipe by Baking and Eggs at https://bakingandeggs.com/2015/09/26/figgy-pudding/