This looks good for Christmas dessert.
Figgy pudding is dense and moist — a perfect finale to your Christmas dinner. Though traditionally steamed or boiled, this figgy pudding recipe is baked in a fluted tube pan. Orange zest, orange marmalade, and orange flavoring add fruity flavor to every bite. Drizzle a sweetened glaze over the cake before slicing, or add a dollop of whipped cream to each piece.
Never had figgy pudding? This is your year. The sweet treat is a deliciously traditional way to make the most of the holiday season. This festive recipe will have everyone demanding “now bring us some figgy pudding!”
What Is Figgy Pudding?
The British and American definitions of “pudding” are quite different. If you’re from the U.S., you probably associate the word with a sweet, creamy, unformed dessert. People from the U.K, however, will likely think of a sweet or savory dish that may contain meat or animal fat.
There are plenty of variations of figgy pudding out there and they all involve fresh or dried figs.
Traditional versions of figgy pudding are steamed or boiled, but many modern recipes (including this one) are baked.
What Is Figgy Pudding Made Of?
Traditional figgy pudding is a holiday dish made with flour, suet (a type of hard animal fat), figs, and other dried fruits. Some more modern versions, like this one, are made without suet. Here’s what you’ll need for this top-rated figgy pudding recipe:
· Dried figs
· Whole-wheat flour
· Baking powder
· Spices and seasonings (cinnamon, nutmeg, and salt)
· Bread crumbs
· Orange marmalade
· Orange zest
· Orange-vanilla flavoring
How to Make Figgy Pudding
Figgy pudding might sound fancy, but it’s actually quite easy to make. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this figgy pudding recipe:
1. Heat the figs and buttermilk on the stove until the figs are soft.
2. Sift the dry ingredients together.
3. Beat the eggs, then stir in the cooled buttermilk mixture and the remaining ingredients.
4. Gradually mix the dry mixture into the wet mixture. Stir until incorporated.
5. Spoon the batter into a prepared tube pan.
6. Bake until firm.
7. Cool in the pan for 10 minutes, then finish cooling on a wire rack.
Allrecipes Community Tips and Praise
“I followed the recipe exactly,” says Karen Norris. “My family loved it. I flavored the heavy whipped cream with amaretto. This will definitely be a Christmas tradition from now on!”
“I will make it again at Christmas time,” according to Wagner Teresa. “We did a test run yesterday and it was lovely. I made a brown sugar/butter/cream sauce to pour over a slice and it was a perfect match. A big glass of cold milk and you can not go wrong.”
“So good,” raves Catb. “Couldn’t find orange oil so I just added more marmalade. Was devoured on Christmas Day, will definitely make it again and likely before Christmas!”
Editorial contributions by Corey Williams
- 1 ¾ cups buttermilk
- 12 ounces dried Calimyrna figs, coarsely chopped
- 1 ½ cups white whole-wheat flour (such as King Arthur®)
- 1 cup white sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 eggs
- 1 ½ cups dry bread crumbs
- ½ cup butter, melted
- 1 (2.45 ounce) package sliced almonds
- 3 tablespoons orange marmalade
- 1 tablespoon grated orange zest
- ½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia® (Optional)
Pleasant Hill, CA 94523
Perfect for baking or as a sweetener for beverages
Grade A Large Eggs make an excellent staple in your kitchen
Ideal for cooking, baking or using as a spread
Good & Gather Double Acting Baking Powder
Perfect pantry staple for every baker.
Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.
Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.
Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended.
Gradually mix in the sifted flour mixture until just incorporated. Spoon batter into the prepared pan and cover with the greased foil.
Bake in the preheated oven until firm and pulling away from sides of the pan, 1 hour 15 minutes to 2 hours.
Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.
Fiori di Sicilia is a floral orange flavoring used in Italian Pandoro. Although not absolutely necessary for this recipe, I thought it added an exotic flavor to the dessert.