For the mold, you can use any a pudding, melon, or charlotte mold with a secure, snap-top lid. A quart to half-gallon size is about right.

SERVINGS

Serves 10

INGREDIENTS

For the Pudding

3 tablespoons butter, plus extra for the mold

2 cups minus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 teaspoon freshly grated nutmeg

1/2 cup molasses

1/2 cup honey

1/2 cup whole milk

1/2 pound dried figs, finely chopped or put through a meat grinder

1/2 cup dates, sliced very thin

2 eggs, beaten
Freshly grated zest of 1 lemon (well scrubbed if not organic)

Freshly grated zest of 1 orange (well scrubbed if not
organic)

1 cup bourbon (at least 100 proof Wild Turkey is perfect)For the Hard Sauce

3/4 cup (11/2 sticks) butter, softened

2 cups sifted confectioners’ sugar

3 tablespoons bourbon

PREPARATION

1.    Butter the inside of the mold.

2.    In a large bowl, sift together the flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg. Set aside. In a medium saucepan, melt the 3 tablespoons of butter, add the molasses, honey, and milk, and whisk to incorporate.

3.    Add the figs and dates to the flour mixture, working them in well with your fingers until well incorporated. Add the liquid, then the eggs, then the zests, and mash to incorporate everything as thoroughly as possible, using a potato masher or the paddle attachment of an electric mixer. Pour into the prepared mold, leaving 11/2 inches at the top for expansion, and snap on the lid. Place the mold, lid side up, into a pot large enough to hold it, but not so wide that the mold could fall over. Fill about halfway up the side of the mold (you want there to be enough water, but not so much that when it boils, the water can get inside the lid).
Bring to a boil, reduce the heat, and cook at a low boil for 21/2 hours, adding more water if necessary. Remove from heat and cool the pudding to room temperature.

4.    To prepare the hard sauce, cream the butter with the confectioners’ sugar until light and fluffy. Stir in bourbon.

5.    To serve, unmold the pudding onto a rimmed serving platter, preferably made of heat-proof Pyrex. Slowly pour the cup of bourbon over the pudding so the pudding soaks up as much of the whiskey as possible. Set ablaze and immediately bring blazing to the table. After the flame dies, slice pieces for the guests and place a tablespoon or two of hard sauce alongside the pudding.