Figgy Pudding

andrew@bytejockeyz.comDesserts, Fiber Rich, Holidays, Recipes

Figgy Pudding

You've sung about it in a Christmas carol, but do you know how to make figgy pudding? Our Figgy Pudding recipe is easy and you'll love this festive dish!
Servings 8 servings


  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs chopped, stems removed
  • 1/4 cup brandy
  • 1/2 cup buttermilk
  • 1/3 cup butter at room temperature
  • 1/2 cup brown sugar packed
  • 1 egg large
  • 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/16 tsp ground cloves
  • 1/16 tsp ground ginger
  • 1/2 cup pecans toasted, chopped
  • 1/4 cup raisins
  • hard sauce recipe follows


  • In small saucepan combine figs, brandy and 1/4 cup water. Cover, bring to a boil over high heat then reduce heat and simmer 5 minutes. Cool to lukewarm. Drain figs, discarding liquid. Reserve 1/3 cup figs. Puree remaining figs with buttermilk in food processor. In bowl of electric mixer, beat butter and sugar on medium speed until light and creamy. On low speed, beat in egg. Mix flour, baking soda, salt, cinnamon, cloves and ginger. Beat in flour mixture alternating with buttermilk mixture. Stir in reserved figs, pecans and raisins. Spoon into buttered 4-cup ovenproof bowl or baking dish. Cover tightly with foil. To steam, place rack in bottom of large stockpot. Add boiling water to depth of 1 inch. Cover pot and bring to a boil over high heat. Reduce heat and boil gently for 65 to 75 minutes (replenish boiling water if needed) or until wooden pick inserted in center comes out clean. Let sit for 5 minutes. Invert onto serving plate. Serve with hard sauce.


Hard Sauce: Beat 1/4 cup room temperature butter with electric mixer until light and creamy. Gradually beat in 3/4 cup sifted powdered sugar. Beat in 4 teaspoons brandy. Cover and chill. Makes about 1/2 cup.
Photo George Selland

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