Figgy Pudding
Capture the timeless magic of the holidays with this traditional Figgy Pudding recipe, a festive dessert that's steeped in history and bursting with rich, spiced flavors. Made with a delightful medley of dried figs, raisins, and currants, this old-fashioned steamed pudding is sweetened with molasses and brown sugar and infused with warm cinnamon, nutmeg, and cloves. The batter is softened with a unique baking soda and boiling water fig-soaking technique that ensures a luscious, tender texture. Steamed gently to perfection and finished with a splash of brandy, this show-stopping dessert is best served warm with custard or whipped cream. Perfect for Christmas gatherings, this Figgy Pudding is a must-try for anyone seeking an authentic taste of the season.
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Recipe Information
Ingredients
- 225 grams dried figs
- 250 ml boiling water
- 1 teaspoon baking soda
- 115 grams unsalted butter
- 150 grams brown sugar
- 2 pieces large eggs
- 2 tablespoons molasses
- 175 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 100 grams raisins
- 100 grams currants
- 2 tablespoons brandy
Instructions
Chop the dried figs into small pieces and place them in a medium bowl.
Pour the boiling water over the figs, stir in the baking soda, and set aside to soak for 15 minutes. This softens the figs and helps create a tender pudding.
While the figs soak, cream together the butter and brown sugar in a large mixing bowl until light and fluffy.
Beat in the eggs one at a time, followed by the molasses. Mix until well incorporated.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Drain the soaked figs, reserving about 2 tablespoons of the soaking liquid, and mash the figs slightly with a fork.
Add the mashed figs, reserved soaking liquid, raisins, and currants to the batter. Mix gently to evenly distribute the fruits.
Grease a 1.2-liter (about 5-cup) pudding basin or heat-safe bowl with butter and pour in the batter, smoothing the top with a spatula.
Cover the basin with a layer of parchment paper and aluminum foil, sealing tightly with string or a rubber band around the rim. Leave a bit of room for the pudding to expand during cooking.
Place the pudding basin in a large pot and pour in enough boiling water to come halfway up the sides of the basin.
Cover the pot with a lid and steam the pudding over low heat for about 2 hours, checking periodically to make sure the water level stays consistent. Add more boiling water if needed.
Once the pudding is cooked through (a skewer inserted into the center should come out clean), carefully remove the basin from the pot.
Allow the pudding to cool for 10 minutes, then turn it out onto a serving plate.
Drizzle the brandy over the warm pudding for added flavor and serve with custard, whipped cream, or hard sauce.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 52.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
