Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.

Recipe Summary

prep:
15 mins
cook:
2 hrs 10 mins
additional:
10 mins
total:
2 hrs 35 mins
Servings:
10
Yield:
1 tube pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.

  • Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.

  • Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.

  • Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

Cook's Note:

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 what-is-that-flavor to the dessert.

Nutrition Facts

465 calories; protein 10.4g 21% DV; carbohydrates 75.3g 24% DV; fat 16.1g 25% DV; cholesterol 75.2mg 25% DV; sodium 610.1mg 24% DV. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2013
This is terrific. Mine came out spongy and dense. Old bread from baking was used for the bread crumbs. I used 1/2 tsp vanilla and about 6 drops orange oil. I am familiar with Fiori de sicily but can no longer afford it. So I learned to substitute the above in varying ratios and get just about the same flavor profile when I think it is called for. Than you very much. Read More
(48)

Most helpful critical review

Rating: 3 stars
01/07/2020
The two-hour bake time is w-a-a-a-y too long for this. The first cake I made was burned and as hard as a brick. I had to throw it away (oh all those good ingredients). And yes my oven temperature is correct and it was baked on the middle rack of the oven. I made a second one and took it out at 1 hour 35 minutes. It too had a burned crust. I removed the crust and sliced the cake in thin wedges for an event. The cake flavor minus the burned crust was very good. Read More
30 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/20/2013
This is terrific. Mine came out spongy and dense. Old bread from baking was used for the bread crumbs. I used 1/2 tsp vanilla and about 6 drops orange oil. I am familiar with Fiori de sicily but can no longer afford it. So I learned to substitute the above in varying ratios and get just about the same flavor profile when I think it is called for. Than you very much. Read More
(48)
Rating: 5 stars
12/28/2013
Just made this pudding and it is delicious. Dense fig flavor. It only took 1 1/2 hours to cook instead of two. Read More
(13)
Rating: 5 stars
01/03/2017
I made this for Christmas, as my friends and I have always been curious as to the "Bring us some figgy pudding" line in the song "We Wish You a Merry Christmas." Inquiring minds wanted to know if it was good enough to stand out in the cold and sing for. The majority concluded that something decadently chocolate would probably be the only thing worth that kind of commitment, but I personally thought this was pretty darn good, as well. The jury's still out with the rest of my group, which is fine - more for me!!! The only tiny change I made was to substitute orange extract and vanilla extract for the orange-vanilla flavoring. I made a rum sauce (rum, butter, and brown sugar) and poured it all over the top of the pudding when I removed it from the pan. DELISH! I've been eating it for breakfast for the last several days. I would probably add a tad more orange marmalade next time to make it more orangey-good, but this is still wonderful. Read More
(13)
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Rating: 5 stars
12/24/2016
I made several changes because I wanted to make a VEGAN figgy pudding! This recipe gave me a great base to work from and the result was wonderful!! Here are my substitutions: I used aquafaba (chickpea water) for egg. Use 3 Tbsp AF per egg so about 1/2 c 1 Tbsp for the 3 eggs. Coconut oil instead of butter. Cashew cream & lemon for buttermilk (Soak cashews overnight blend into a thick milk I keep this in fridge. For buttermilk I juiced 1 lemon then added cashew milk to total measured amount of 1 3/4 c). I hused 3/4 c maple syrup instead of sugar so I heated it with the buttermilk & figs instead of mixing it with the dry ngredients. I also made my own orange marmalade (finely chopping an organic orange and simmering with maple syrup and a bit of water). My final change was to stream it using a steamed pudding mold in a pot of water. I know I made a lot of changes but your recipe gave me a great base to work from. This was my first attempt at it and I loved the result. Thank you!! Read More
(9)
Rating: 5 stars
09/12/2016
Will make it again at Christmas time. We did a test run yesterday and it was lovely. 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. Read More
(5)
Rating: 5 stars
12/17/2017
Overdone at 1.5 hours. No one had ever seen a figgy pudding. All the people who tried it, liked it. Read More
(4)
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Rating: 5 stars
12/29/2016
This was WAY better than I thought it would be. Wrote a blog post outlining my experience. http://www.atomicbrainfarts.com/2016/12/figgy-pudding-must-be-goodright.html Read More
(3)
Rating: 4 stars
12/16/2017
This is a very good recipe. I have always been interested in "what is figgy pudding"? It certainly is a cake rather than a pudding.. I made a few changes 6 oz. of figs and 6 oz. of dates lemon zest as well as orange zest and orange oil and vanilla. I read other reviews that the cake only needs to be cooked for 90 minutes instead of 2 hours. It's true I cooked it for 90 minutes and it was done plenty good in fact it was starting to burn around the edges. I made a cream cheese rum frosting using rum extract ( frosting a little thin) to put on the cake after the cake cooled. Read More
(3)
Rating: 5 stars
12/08/2017
Followed the recipe and it turned out great! Read More
(2)
Rating: 3 stars
01/07/2020
The two-hour bake time is w-a-a-a-y too long for this. The first cake I made was burned and as hard as a brick. I had to throw it away (oh all those good ingredients). And yes my oven temperature is correct and it was baked on the middle rack of the oven. I made a second one and took it out at 1 hour 35 minutes. It too had a burned crust. I removed the crust and sliced the cake in thin wedges for an event. The cake flavor minus the burned crust was very good. Read More
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