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.

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 8

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

Directions

Step 1

Chop the dried figs into small pieces and place them in a medium bowl.

Step 2

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.

Step 3

While the figs soak, cream together the butter and brown sugar in a large mixing bowl until light and fluffy.

Step 4

Beat in the eggs one at a time, followed by the molasses. Mix until well incorporated.

Step 5

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Step 7

Drain the soaked figs, reserving about 2 tablespoons of the soaking liquid, and mash the figs slightly with a fork.

Step 8

Add the mashed figs, reserved soaking liquid, raisins, and currants to the batter. Mix gently to evenly distribute the fruits.

Step 9

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.

Step 10

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.

Step 11

Place the pudding basin in a large pot and pour in enough boiling water to come halfway up the sides of the basin.

Step 12

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.

Step 13

Once the pudding is cooked through (a skewer inserted into the center should come out clean), carefully remove the basin from the pot.

Step 14

Allow the pudding to cool for 10 minutes, then turn it out onto a serving plate.

Step 15

Drizzle the brandy over the warm pudding for added flavor and serve with custard, whipped cream, or hard sauce.

Nutrition Facts

Serving size	1300.4 grams (1300.4g)

Amount per serving	% Daily Value*
Calories	3653

Total Fat 114.10g	146%
Saturated Fat 61.00g	305%
Polyunsaturated Fat 0.10g
Cholesterol 627mg	209%
Sodium 2614mg	114%
Total Carbohydrate 631.40g	230%
Dietary Fiber 43.60g	156%
Total Sugars 415.90g
Protein 43.40g	87%

Vitamin D 80IU	400%
Calcium 830mg	64%
Iron 23mg	126%
Potassium 4025mg	86%

*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.

Source of Calories

Fat: 27.6%

Protein: 4.7%

Carbs: 67.8%