Name: Gluten-Free Figgy Pudding
Ingredients: 1 cup mixed dried fruit (raisins, currants, chopped figs, dates, or any combination thereof); ½ cup organic molasses; ½ cup brown sugar; ½ cup butter or coconut oil, melted; 2 eggs; 1 cup Bob’s Red Mill gluten-free all-purpose flour; 1/2 cup gluten free breadcrumbs; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon cloves; ½ teaspoon salt; ½ cup milk or dairy-free alternative; Brandy (as needed)

Ingredients

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- 1 cup mixed dried fruit (raisins, currants, chopped figs, dates, or any combination thereof)
- ½ cup organic molasses
- ½ cup brown sugar
- ½ cup butter or coconut oil, melted
- 2 eggs
- 1 cup Bob’s Red Mill gluten-free all-purpose flour
- 1/2 cup gluten free breadcrumbs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- ½ cup milk or dairy-free alternative
- Brandy (as needed)

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Instructions

1. Preheat the oven to 350°F and grease a small baking dish or loaf pan.
2. In a bowl, combine the dried fruit and pour brandy over the top until it is all coated. Then let the mixture soak as long as possible for at least 2 hours, but overnight if time allows. This is going to rehydrate the fruit somewhat and give it that sweet, spiced brandy flavor.
3. In a separate bowl, mix the molasses, brown sugar, melted butter or oil, and eggs until well combined.
4. Stir in the soaked fruit and any remaining liquid.
5. Add the dry ingredients and mix until just combined.
6. Pour the batter into the prepared pan and place in a pre-heated oven at 350 degrees.
7. Place another pan of water under the cake pan. This creates a steamed effect without having to actually steam it.
8. Bake for 45 to 55 minutes, until set and a toothpick inserted in the center comes out mostly clean.