Piggy Pudding Recipes

PIGGY PUDDING

Steps:

• Preheat oven to 450º.
• Cook sausages in a skillet until done, piercing with a fork to let out some of the fat.
• While the sausages are cooking mix the cornbread batter with the egg and 1/3 Cup milk; set aside.
• When sausages are done, arrange them in a 9-inch square baking dish.
• Layer sliced apples on top of sausages.
• Pour cornbread batter over everything.
• Bake for approximately 30 min or until the cornbread is done.
• Serve with warm maple syrup.

PIGGY PUDDING DESSERT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. Allow to cool.
• Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.
• In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture.
• Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.

FIGGY PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
• In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
• In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
• Slowly incorporate flour mixture. Beat until just blended.
• Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
• Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
• Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
• Serve with a hard sauce.

FIGGY PUDDING

Steps:

• 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.