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Figgy Pudding

Rated as 4.7 out of 5 Stars
0

"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."
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Ingredients

2 h 35 m servings 465
Original recipe yields 10 servings (1 tube pan)

Directions

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  1. Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
  3. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
  4. 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.
  5. 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.

Footnotes

  • 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


Per Serving: 465 calories; 16.1 75.3 10.4 75 610 Full nutrition

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Reviews

Read all reviews 19
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 sicil...

Most helpful critical review

When I gently warmed the figs in buttermilk it immediately curdled. Did anyone else have this happen? Since I didn't have enough figs to re do this I added it anyway and believe it or not the...

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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 sicil...

Just made this pudding and it is delicious. Dense fig flavor. It only took 1 1/2 hours to cook instead of two.

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 ...

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 (ch...

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 mi...

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, lemo...

Overdone at 1.5 hours. No one had ever seen a figgy pudding. All the people who tried it, liked it.

Delicious! I had to make minor changes...didn't have orange jam or orange so put in lemon peel...also added extra buttermilk as batter was very dry. Baked for exactly 2 hours. Will definitel...

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