Graham Cracker Figgy Pudding

Ingredients

• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 16 ounces dried dark figs, finely chopped
• 1 3/4 cups whole milk
• 3 large eggs, lightly beaten
• 1/2 cup melted butter
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon grated lemon peel
• For the glaze, optional
• 1 1/2 cups confectioners' sugar
• Up to 3 tablespoons heavy cream or eggnog
• Sprinkles, berries, or candied mint to garnish

Directions

1. Heat the oven to 350 degrees F. Coat a bundt pan generously with grease. In a medium bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
2. In a medium saucepan, warm the figs and milk over medium-low heat, stirring now and then, until the liquid reaches a gentle simmer. Do not allow it to boil. Lower the heat slightly and cook at that quiet simmer for 10 to 15 minutes, until the figs are fully softened and plumped with milk. The mixture should look quite thick.
3. In a separate large bowl, beat the eggs briskly by hand for 1 minute. Add the melted butter, graham cracker crumbs, and lemon peel, stirring to combine. Mix in the warm fig and milk mixture, then add the flour mixture. Stir just until everything is fully incorporated. The batter will be thick.
4. Carefully spoon the batter into the prepared pan. Cover the top with a sheet of aluminum foil. Bake for 90 minutes, then take off the foil. The pudding is ready if it feels firm when touched and has started to shrink away from the pan’s edges. If it is not there yet, keep baking until it reaches that stage.
5. Slide a sharp knife around the inside edges of the pan to loosen the pudding. Cool for 10 minutes, then turn it out onto a serving plate. It should release without much fuss.
6. If you want to glaze it, whisk the confectioners’ sugar with just enough cream or eggnog to make a thick glaze that still pours. Finish with sprinkles, berries, or crystallized mint.
7. Cut into wedges to serve. Store in an airtight container at room temperature for up to 3 days.