Figgy Pudding… You have probably heard this mentioned in the Christmas carol, “We Wish You a Merry Christmas”. Our family became curious about it last year and began to research it to see if we could make it! An authentic figgy pudding seemed pretty intense. It was to be steamed anywhere from 2-8 hours! There were also ingredients I wasn’t sure I could acquire in the short time before Christmas like the different dried fruits. To be honest, it didn’t sound too appetizing to me and I didn’t really want to waste a lot time/money/ingredients on something, I wasn’t so sure about.
BUT… we have had sticky toffee pudding in Scotland and loved it and have also made that at home many times (we will share that recipe soon too). Perhaps we could make something similar with figs and as a similar pudding. So that is what we did! The results are incredibly delicious! This figgy pudding is light, scrumptious, and a dessert that will impress you and your family!
Try it with our whipped cream or vanilla ice cream recipes!
Some items that will assist in making figgy pudding:
Vitamix 5200 Blender, Professional-Grade, Container, Self-Cleaning 64 oz, Black/Grey
HIC Kitchen Souffle Ramekin Set, Fine White Porcelain, 6-Ounce, Set of 6
Figgy Pudding
10
servings30
minutes35
minutes1
hour5
minutesFiggy pudding is mentioned in “We Wish a Merry Christmas”! Celebrate the holidays, or any day, with this scrumptious dessert!
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Ingredients
- Pudding
1-1/2 cups 1-1/2 dried pitted dates, chopped
1/2 cup 1/2 dried figs, chopped
2 cups 2 water
1 teaspoon 1 baking soda
1/2 cup 1/2 butter, softened (1 stick)
1 cup 1 sugar
2 large 2 eggs
2-1/2 cups 2-1/2 all purpose flour
4 teaspoons 4 baking powder
1/2 teaspoon 1/2 kosher sea salt
2-1/2 ounces 2-1/2 dark chocolate, chopped
- Sauce
2 cups 2 heavy cream
2 cups 2 brown sugar
1 cup 1 butter (2 sticks)
- Toppings
whipped cream (recommended)
vanilla cream (optional)
Directions
- Pudding
- Add the dates, figs, and water in a medium pot and bring to boil.
Turn off heat and remove the pot from the stove.
Stir in baking soda.
Let cool for about 5-10 minutes.
Blend or puree the mixture. - Preheat oven to 350F.
- Using a mixer, cream the butter and sugar in a large bowl.
Add the eggs and mix well.
Mix in the flour, baking powder, salt, date mixture, and chocolate. - Pour about 1/2 cup of the batter into each ramekin. (My ramekins were 6 ounces each. *see notes)
Bake for 25-30 minutes, or a toothpick comes out clean. - Sauce
- With low heat, warm the cream and sugar in a medium pot.
Simmer and stir until the sauce dissolves.
Bring to a boil.
Simmer for 5 minutes, stirring occasionally.
Add the butter and stir until butter is melted and sauce is uniform. - Serve Pudding
- Allow pudding to cool for at least 10 minutes before serving. *see note
Gently remove pudding by sliding a butter knife around the edge of the pudding to help release it from the ramekin.
Place in a bowl or on a plate.
Cut a cross on top with a butter knife.
Pour the sauce into the cross and top with whipped cream.
Recipe Video
Notes
- I have made puddings with half a cup of batter and 1 cup of batter. Use whatever size ramekin you have and adjust baking time. My 1 cup ramekins took about 3-7 minutes longer to bake. 1 cup ramekins make a good size pudding to share.
- There is about 5 cups of batter total, so about ten 1/2 cup servings or five 1 cup servings.
- You can serve the ramekin or in a bowl or on a plate. I prefer removing it from the ramekin so the sauce has room to flow.
- I accidentally forgot the chocolate in the pudding one time. I added the chocolate to the sauce instead and it turned out really well that way too!
Did you make this recipe?
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