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Figgy Pudding Recipe

Yes Virgina, there is a Santa Claus. And, yes Virginia, there is a myriad of Figgy Pudding recipes.

Originating in England in the 16th century, Figgy Pudding can be baked, boiled, steamed, and even fried. There is a wide variety of ingredients that you can put into Figgy Pudding. But, it all begins with figs.

Similar to Fruitcake, Figgy Pudding is sticky and gooey. It is different from Fruitcake, in that it does not keep long. Fruitcake on the other hand, can be kept for a long time, and is humorously rumored to be kept for years!  More on Fruitcake

Make some Figgy Pudding this holiday season, so your kids can sing "... bring me some figgy pudding..."

Steamed Figgy Pudding Ingredients

  • 12 dried figs, chopped
  • 1/2 cup raisins
  • 1/2 cup water
  • 1/2 cup spiced rum
  • 1/4 cup brandy
  • 1 1/4 cups flour
  • 1 1/2 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 bread crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup dried cranberries
  • 1 cup dried apricots, chopped (or other dried fruits)
  • Whipped cream or whip topping

How To Make Figgy Pudding:

  1. In a small sauce pan, add chopped figs, raisins, water, rum, and brandy.
  2. Bring to a simmer. Then, very carefully light the mixture and remove pan from heat. Burn off alcohol for about a minute.
  3. In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. In a third bowl, whisk together eggs, sugar, bread crumbs, and melted butter. Once combined, stir in fig mixture (let it cool slightly) .
  5. Add and mix in dry ingredients.
  6. Fold in other dried fruits.
  7. Butter a large Bundt (or angel food) pan.
  8. Add two to three cups of water into a pot large enough to hold the Bundt pan.
  9. Place the Bundt pan into the larger pot.The water should come at least halfway up the side of the Bundt pan. Remove pan from the larger pot.
  10. Scoop pudding batter into Bundt pan. Cover with foil.
  11. Place the Bundt pan into the larger pot.
  12. Cover the large pot. Bring  to a simmer, reduce heat to low and let pudding steam for 2 hours.
  13. Check water levels every 30 minutes or so.
  14. After steaming, let the pan cool. Then, remove it from the larger pot.
  15. Remove foil.
  16. Flip pudding over onto a plate and remove bundt pan.
  17. Cut into serving slices.
  18. Serve warm with whipped cream or whipped topping.

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