This variation on the traditional Christmas pudding uses rice flour as a thickener.
2 eggs
3/4 cup sugar
3 tablespoons rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped figs
1 cup chopped nuts
Beat eggs until light and creamy. Add the sugar gradually, beating constantly.
In a second bowl, sift the dry ingredients together to give them volume. Add the sifted dry ingredients to the egg/sugar mixture. Then add the chopped figs and nuts. Beat thoroughly.
Pour into a medium-sized greased cake pan. Bake at 300 F for about 40 minutes. Can be served with a burnt sugar sauce. Makes 6 servings.
