Figgy Pudding
User Reviews
0.0
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Unrated
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Prep Time
1 hr 20 mins
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Cook Time
20 mins
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Total Time
2 hrs
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Servings
6 people
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Calories
888 kcal
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Course
Dessert
Figgy Pudding
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Figgy pudding is a steamed cake-like dessert made from soaked dried fruit and holiday spices. This traditional British dessert has been enjoyed and loved by all at Christmas time for centuries.
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Ingredients
Pudding
- 1 ½ cup dried figs, chopped
- ½ cup dried dates, chopped
- ½ cup golden raisins
- ½ cup brandy
- ½ cup unsalted butter, room temperature
- 1 cup brown sugar
- 2 large eggs
- 2 tablespoons molasses
- 1 tablespoon lemon zest
- ¾ cup all-purpose flour
- ½ cup breadcrumbs
- 1 teaspoon baking powder
- 2 teaspoons nutmeg
- 2 teaspoons allspice
- 1 teaspoons cinnamon
- ½ teaspoon cloves
- 1 teaspoon cardamom
- ½ teaspoon ginger
Brandy Butter
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 3 tablespoons brandy or more to taste
- 1 teaspoon vanilla
Instructions
Pudding
- Preheat your oven to 350° Fahrenheit and prepare 6 ramekin dishes by coating them with softened butter, and set aside.
- Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally.
- In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes.
- Add in the eggs, molasses, and lemon zest, and mix until combined.
- In a separate bowl whisk together your flour, bread crumbs, baking powder, and all the spices.
- Whisk your flour and fruit mixtures into the butter mixture a little at a time. Start by whisking in some of the flour mixture, then add in some fruit and brandy mixture. Whisk until it’s combined and alternate adding both mixtures until everything is well combined.
- Fill each ramekin ¾ of the way full. Don't fill them completely full because the pudding will rise.
- Cut 6 parchment rounds to fit over each ramekin, and place the round on the batter inside the ramekins. Then cover each with foil to seal the tops.
- Place the ramekins on a baking sheet and bake at 350° Fahrenheit for 30-40 minutes. Check them after 30 minutes by poking each with a toothpick, the toothpick should come out clean and the puddings should be a dark brown.
- Remove from the oven and let cool at room temperature. Keep the puddings covered well while they cool so they don’t dry out.
Brandy Butter
- In a bowl with a hand mixer, whip together the butter, sugar, brandy, and vanilla.
- Mix until everything is combined and smooth, for about 5 minutes.
- Once the puddings have cooled, top them with brandy butter and enjoy! You can either enjoy them in the ramekins or take them out of the ramekins and plate them.*
Notes
- * Prepare the brandy butter when you are ready to serve the figgy pudding. If I make my pudding a few days in advance, I make the brandy butter the day I serve it.
- Prepare the brandy butter when you are ready to serve the figgy pudding. If I make my pudding a few days in advance, I make the brandy butter the day I serve it.
Nutrition Information
Show Details
Serving
1g
Calories
888kcal
(44%)
Carbohydrates
132g
(44%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
136mg
(45%)
Sodium
109mg
(5%)
Potassium
605mg
(17%)
Fiber
5g
(20%)
Sugar
105g
(210%)
Vitamin A
1116IU
(22%)
Vitamin C
3mg
(3%)
Calcium
154mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 888kcal | 44% |
| Carbohydrates | 132g | 44% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 109mg | 5% |
| Potassium | 605mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 105g | 210% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 154mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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