I know it looks like a fruity Bundt cake (it was baked in a Kugelhopf pan), but it’s really a very boozy steamed pudding. It’s got tons of fruit – figs, of course, and raisins, cherries and cranberries, too – and a significant amount of rum and brandy. (You’ll have to card your guests before you serve them even a forkful.)
If you’re as intrigued as Michele and I were with the pudding, just click here. There’s more information about the dessert and my recipe, of course. And you can email the whole kit-and-caboodle to yourself or your favorite puddin’ head. You can also listen to the broadcast and hear how much fun we had making – and eating – this hearty sweet.