1/2 c. butter
1 c. brown sugar
1/2 c. apricot jam
2 eggs
1 tsp. baking soda
2 c. flour
3/4 tsp. ground cloves
3/4 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. ginger
1/2 tsp. salt
Dash of pepper
1/2 c. chopped walnuts
1/2 c. raisins
1 c. dried figlets, chopped

Cream butter and sugar; add jam, eggs, and baking soda. Sift together flour and seasonings and stir into mixture. Add nuts and fruit. Pour into greased and floured pudding crock. Bake at 350 degrees for 1 1/2 hours. Turn out of crock for molded look or serve in crock.

To store, top may be doused with sherry and kept in covered crock.

NUTMEG SAUCE:

1 1/3 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. boiling water
3 tsp. nutmeg
2 tbsp. butter

Mix sugar, cornstarch, and salt in saucepan. Add boiling water and cook 3 minutes, stirring constantly. Remove from heat; add butter and nutmeg. Serve warm over Figgy Pudding. Makes 2 1/2 cups.