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Figgy Pudding

Figgy Pudding
  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 10
You’ve sung about wanting someone to bring you some figgy pudding—now it’s time to make the classic dish yourself! This traditional recipe will teach you how easy it is to make figgy pudding, and this recipe is packed with lots brandy and a variety of dried fruits—figs, being one of those fruits, of course.
By Macheesmo
Updated December 12, 2019

Ingredients

  • 12 dried figs, chopped
  • 1/2 cup currants (or raisins)
  • 1/2 cup water
  • 1/2 cup spiced rum
  • 1/4 cup brandy
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup brown sugar
  • 2 cups plain bread crumbs
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup dried cranberries
  • 1 cup dried apricots, chopped
  • 2 cups whipped cream, for serving

Steps

  • 1
    In a small sauce pan, add chopped figs, currants, water, rum, and brandy and bring to a simmer. Once simmering, carefully light the mixture and remove pan from heat. Burn off alcohol for about a minute. Be very careful while doing this.
  • 2
    In a separate small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • 3
    In a large bowl, whisk together eggs, sugar, bread crumbs, and melted butter. Once combined, stir in fig mixture (let it cool slightly) and dry ingredients.
  • 4
    Use a flat spatula to fold in other dried fruit.
  • 5
    Butter a large Bundt pan or angel food pan. Add a few cups of water to a pan that is large enough to hold the Bundt or angel food pan. Place the Bundt or angel food pan into the larger pot and make sure the water comes at least halfway up the side of the pan. Adjust water levels accordingly. Remove pan from larger pot.
  • 6
    Scoop thick pudding batter into buttered Bundt or angel food pan, smooth it out, and cover with foil. Place pan into larger pot.
  • 7
    Cover and bring pot to a simmer, reduce heat to low and let pudding steam for 2 hours. Check water levels every 30 minutes or so.
  • 8
    After steaming, let the pan cool and then remove it from the water bath. Remove foil and flip it over so pudding comes out.
  • 9
    Slice and serve with whipped cream!

  • When burning off the brandy from the fruit mixture in the beginning of this recipe, move the sauce pan away from your oven‚ especially if it is a gas range, and do not leave the sauce pan unattended as the alcohol burns away. Blow the flame out after a minute has passed.
  • When adding the dry ingredients into the figgy pudding batter, we call for dried cranberries and apricots, but feel free to substitute with your favorite dried fruits instead.
  • As is customary in English puddings, this cake-like dessert is steamed, not baked, making it moist and delicious.

No nutrition information available for this recipe

  • We’ve all sung it: "Bring us a figgy pudding and a cup of good cheer!" But what is figgy pudding, exactly? While in the United States and Canada the term “pudding” refers to a milk-based treat similar to custard, figgy pudding is an English dish, and as such, is nothing like the North American version of pudding. It’s an English dish, and in England, “pudding” refers to a dish that is sweet or savory and more closely resemble a dense cake. As it turns out, figgy pudding is a cross between a fruit cake and your liquor cabinet. In other words, it’s very good.
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