Figgy Pudding

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Love2cook

½ cup dried figs, stems removed, halved

½ cup raisins

½ cup golden raisins

½ cup dried currants

2 cups brandy

Nonstick cooking spray, for the pan

1 ¾ cups fresh breadcrumbs (from about 3 slices of white bread, including crust; see Cook's Note)

1 cup natural sliced almonds, toasted

½ cup dark brown sugar

½ cup (1 stick) unsalted butter, melted

1 tablespoon light molasses

1 large egg, beaten

1 tart apple, such as Granny Smith, peeled and grated on the large holes of a box grater (about 1 cup)

1 lemon, zested and juiced

1 orange, zested and juiced

1 ½ cups all-purpose flour

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon kosher salt

Sugared Cranberries, recipe follows, for garnish, optional

Rosemary sprigs, for garnish, optional

Maple-Bourbon Hard Sauce, recipe follows, for serving

subheading: Sugared Cranberries:

2 ½ cups granulated sugar

One 12-ounce bag fresh cranberries

subheading: Maple-Bourbon Hard Sauce:

½ cup (1 stick) unsalted butter, at room temperature

1 cup confectioners’ sugar

1 tablespoon bourbon

1 tablespoon maple syrup

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