figgy pudding

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Step 1

Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.

Step 3

Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.

Step 4

Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended.

Step 5

Gradually mix in the sifted flour mixture until just incorporated. Spoon batter into the prepared pan and cover with the greased foil.

Step 6

Bake in the preheated oven until firm and pulling away from sides of the pan, 1 hour 15 minutes to 2 hours.

Step 7

Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.