Date: Sun, 26 Dec 93 17:19:56 PST
From: Jane Colman (firstname.lastname@example.org)
Fig Pudding and Lemon Sauce
The fig pudding recipe is adapted from The New York Times Cookbook.
The lemon sauce recipe is adapted from The Joy of Cooking.
1 cup dried black figs
1 1/2-2 cups dried fruit (I used pineapple, golden raisins, and peaches)
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup applesauce
1/2-3/4 cup brown sugar (I used 3/4 but next time I'll use 1/2)
Egg substitute equivalent to 2 eggs (I used Eggbeaters)
1 cup grated raw carrot
1 cup grated raw potato
Cover the figs with boiling water and let stand about 10 minutes. Drain,
and chop the fruit. Chop the other dried fruit in small pieces and combine.
Combine the flour with the soda and spices. Add 1/2 cup to the dried fruits
Beat the applesauce and the brown sugar together. Beat in the egg substitute.
Add the grated vegetables. Gradually stir in the flour, beating until smooth.
Mix in the dried fruits.
Fill a greased 1 1/2-quart mold about 2/3 full and cover with a lid or foil.
Stand on a rack in an inch of boiling water in a pot with a tight cover.
Steam 2 hours, adding more boiling water if necessary. Serve hot.
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
grated rind of one lemon
1 1/2 tablespoons lemon juice
Combine sugar, cornstarch, and water in the top of a double boiler, and
stir over hot water until thickened. Remove from the heat, add rind and
juice, and serve. I have also made it before dinner and reheated it gently
in the double boiler.