Figgy Pudding

• Unsalted butter, for greasing the pie pan
• 1/2 cup sugar, plus more for the pie pan and for sprinkling
• 6 fresh figs, peeled and halved
• 3 large eggs, separated
• 1/4 teaspoon salt
• 1 1/2 cups half-and-half
• 1/2 cup unbleached all-purpose flour
• 1 teaspoon brandy
• 1/2 teaspoon aniseed
• Confectioners sugar, for dusting

1. Heat the oven to 400F.
2. Butter an 8-inch deep-dish pie pan and sprinkle with sugar.
3. Place the figs in the dish cut side up.
4. Whip the egg whites to stiff peaks.
5. In a large bowl, whisk together the sugar, salt, half-and-half, flour, egg yolks, and brandy.
6. Fold the mixture into the egg whites and pour the batter into the prepared dish.
7. Sprinkle the top with a little sugar and the aniseed.
8. Bake for 20 minutes, then reduce the oven temperature to 350F., and bake for 10 minutes or until puffy and golden.
9. Dust with confectioners sugar and serve at once.

butter, sugar, fresh figs, eggs, salt, flour, brandy, aniseed, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/figgy-pudding-378059 (may not work)