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HOT FIG PUDDING
Yield: 10 Servings

1/2 c butter or margarine
2 eggs
1 c molasses
2 c dried figs; finely chopped
1/2 ts grated lemon peel
1 c buttermilk
2 1/2 c sifted flour
1/2 ts baking soda
2 ts baking powder
1 ts ground ginger
1 ts salt

1/2 c butter or margarine
1 c sugar
2 eggs
3/4 c dry sherry
1 ts grated lemon peel
1/4 ts ground nutmeg

Cream 1/2 cup butter until soft. Beat in 2 eggs and molasses until
fluffy. Stir in figs, 1/2 teaspoon lemon peel and buttermilk.
Resift flour with soda, baking powder, ginger and salt. Stir dry
ingredients into pudding mixture. Pour into greased 9-inch tube
pan. Bake at 325 degrees F. for 1 hour until done.

Meanwhile to make sauce, cream 1/2 cup butter and sugar until light.
Beat in 2 eggs. Stir in sherry, 1 teaspoon lemon peel, and nutmeg.
Shortly before serving, beat sauce over hot water in double boiler.
Heat thoroughly. Serve with hot pudding.

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