Figgy Pudding
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Servings: 8
Ingredients
- 1 cup dried figs, chopped
- 1 cup hot water
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup breadcrumbs (fresh or dry)
- ½ cup milk
- ½ cup chopped walnuts or pecans (optional)
For the Sauce:
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Directions
- Prepare the figs:
In a small bowl, combine chopped figs with hot water and baking soda. Let sit for 10 minutes to soften. Drain excess water if needed and set aside. - Preheat oven:
Preheat oven to 350°F (175°C). Grease a 6-cup Bundt pan or pudding mold. - Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice. - Cream butter and sugar:
In a large bowl, beat together butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. - Combine wet and dry:
Gradually mix dry ingredients into the butter mixture, alternating with milk. Stir in breadcrumbs and softened figs. Fold in nuts if using. - Bake the pudding:
Pour batter into prepared mold. Cover tightly with aluminum foil. Place mold in a roasting pan and pour in hot water halfway up the sides (to create a water bath). - Steam and bake:
Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center comes out clean. Remove foil and let cool slightly before inverting onto a serving plate. - Make the sauce:
In a small saucepan, combine butter, brown sugar, and heavy cream. Bring to a gentle boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in vanilla. - Serve:
Pour warm sauce over the pudding before serving. Garnish with whipped cream, fresh figs, or a sprinkle of powdered sugar if desired.
Cook’s Note:
For an authentic touch, prepare the pudding a day ahead and let it rest overnight—the flavors deepen beautifully. Warm before serving with extra sauce.