A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Fig Pudding
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- #19644
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound fresh figs, stemmed
3/4 cup sugar
3 tablespoons flour
1/2 cup milk
2 tablespoons fresh lemon juice
1 1/2 tablespoon butter, melted
1 slice lemon, finely chopped
2 egg yolks, lightly beaten
2 egg whites, stiffly beaten
1 cup heavy cream, WHIPPED WITH
1 tablespoon bourbon
additional fresh figs (for garnish)
directions
Place figs, sugar and 1 cup water in medium-size sauce- pan; bring to slow boil over medium-low heat. Cook, covered, 20 minutes. Meanwhile, heat oven to 350 degrees F. Using slotted spoon, remove figs to bowl to cool. Cook syrup, uncovered, on medium heat 15 minutes.
Meanwhile, place figs in buttered 1-quart souffle dish. Remove syrup from heat; cool.
In medium-size bowl, beat flour, 1/2 cup syrup, milk, lemon juice, butter, lemon and egg yolks to blend; fold in beaten egg whites; pour over figs.
Place souffle dish in deep roasting pan; pour hot water into pan to come 3/4 of way up dish. Bake 50 minutes, until golden. Cool 30 minutes.
To serve, spoon 1/2 cup cream over pudding; garnish with figs. Serve remaining cream alongside.
added by
tonkcats
nutrition data
Nutritional data has not been calculated yet.
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