Bring us some Figgy Pudding

Last Christmas, I made Figgy Pudding for the first time ever. I was always curious about the Christmas Song and wondered, "what IS it anyway?" It's surprisingly good if you like spice cake and this recipe comes with Whiskey Sauce so there's a double bonus. It turns out my Father-in-law loves it and has fond memories of eating it in days gone by. This might become a new Christmas staple for me!

Ready in: 2 hrs 30 mins
Serves: 15

INGREDIENTS FOR FIGGY PUDDING:

16 oz dried figs
1-3/4 c milk
1-1/2 c all purpose flour
1 c sugar
2-1/2 t baking power
1 t ground nutmeg
1 t ground cinnamon
1 t salt
3 eggs
1/2 c melted butter
1-1/2 c breadcrumbs
1 T grated orange peel

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
3. In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
4. In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
5. Slowly incorporate flour mixture. Beat until just blended.
6. Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
7. Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
8. Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
9. Serve with a hard sauce.
10. ******
    
    INGREDIENTS FOR WHISKEY SAUCE:
11. 1 c heavy cream
    1/2 c whole milk
    1/4 c granulated white sugar
    1 T cornstarch
    2 T whiskey or bourbon
    2 egg yolks
    pinch of salt
    1 T unsalted butter
    Optional: 1 t pure vanilla extract

DIRECTIONS:

1. Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside. 
2. In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon. 
3. In another bowl, whisk the egg yolks and set aside.
4. Place the saucepan over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 minutes, stirring frequently. 
5. Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. Return the egg yolk mixture to the saucepan and continue cooking for 1 minute longer. 
6. Whisk in a pinch of salt, the butter, and vanilla, if using.
7. Transfer the sauce to a bowl and place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands -- or actually, I just pour it right over the figgy pudding. The cake is best served warm but a few seconds in the microwave also counts. My Father-in-law puts it in a bowl and adds milk!