Figgy Pudding

You've sung about it at the holidays, now you can make your own figgy pudding to serve next to roast goose for a traditional English Christmas dinner!

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

Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.

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

Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.

Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

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