Figgy Pudding

This figgy pudding recipe is very much inspired by the classic Christmas song, “We Wish You a Merry Christmas.” Even as a child, the lyrics around figgy pudding always perked my ears up.

I have been dessert obsessed my whole life, apparently. So if you are looking for a Christmas pudding dessert, try this easy figgy pudding recipe!

My goal with this recipe was to create a bread pudding-esque cake that heavily featured figs, but also just felt festive. The kind of Christmas dessert you might serve at the end of a fancy dinner.

The batter uses fig jam and dried figs, so if you can’t find fresh figs where you live (I couldn’t), don’t worry! The result is a sweet, nutty mini cake with a lightly spiced syrup.

History

While this recipe feels like a classic Christmas dessert to me, it does not resemble what would be traditional figgy pudding. My understanding is the traditional British dish is more like a steamed cake made with raisins, currants, and brandy; it could also include oranges, plums, golden raisins, rum and spices like cinnamon, cloves and nutmeg.

I’ve also read that figgy pudding could even have referred to a savory dish made with fish. This is a different take.

This reminds me more of a Midwest “poke cake” in that I poke small holes throughout the cake before drizzling on the syrup, which makes the inside moist and gooey, more like a custard.

Ingredients

• Butter
• Granulated white sugar
• Large eggs
• Vanilla extract
• Fig jam
• Self-rising flour
• Walnuts
• Dried figs

How to make Figgy Pudding

This figgy pudding recipe (or you could call it Christmas pudding, up to you) has three components:

Cake + Syrup + Cream = Christmas pudding

Each of these is important to the final dish. The cake mixture is very easy to make—it’s just as simple as a muffin or baked donut recipe. The syrup is only three ingredients and takes less than 10 minutes to make on the stove, but it’s essential.

Once the cake is baked in the oven, you must use a fork or toothpick to poke lots of small holes in the cake. Then, drizzle the syrup over it. The syrup will then ooze into these small holes you created, creating a moist and sort of bread pudding-type texture.

Last, you should serve this with whipped cream or even a scoop of vanilla (or egg nog) ice cream! This adds a creamy component that I think pairs well with the flavors and also just serves to make this dessert feel all the more special.

Tips for Success

• I like to use both fig jam and dried figs (chopped up) in the cake batter. You can add chopped walnuts or another nut like pecans. All these add to the flavor and texture of the cake.
• Poking holes in the cake before drizzling on the syrup might sound trivial, but I promise it’s not! This is what reminds me of Midwest “poke cake,” which has such a great texture.
• I love to use a mini or decorative bundt pan for this! But if you don’t have one and don’t want to buy it for just this recipe, you can also bake these in jumbo muffin tins or a baked donut pan.

Serving Suggestions – Christmas Dinner

If you are looking to host a special Christmas dinner, this makes the perfect dessert. Here are some other recipes you might add to the menu:

• Bacon Wrapped Filet – How to Broil Steak
• How to cook steak
• Baked chicken
• Meatloaf
• Chicken Alfredo
• Easy Vodka Sauce – over gnocchi or any pasta!
• Overnight No-Boil Lasagna
• Stuffing Risotto
• Best Christmas Cocktails

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4.89 from 17 votes

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a nontraditional take on this classic pudding

Yield 12 cakes

Prep 10 minutes mins

Cook 25 minutes mins

Total 35 minutes mins

Ingredients

1x2x3x

• ▢ ½ cup butter
• ▢ 1 cup granulated white sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup fig jam (approximately 5 ounces)
• ▢ ½ cup dried figs (chopped)
• ▢ 2 ½ cups self-rising flour
• ▢ ½ cup walnuts (chopped)

Glaze

• ▢ 1 cup brown sugar
• ▢ ½ cup whipping cream (heavy)
• ▢ ¼ cup butter

Equipment

• ▢
  mini bundt pan optional

Instructions

• In a large bowl, cream together the 1/2 cup butter and sugar.
• Stir in the eggs.
• Then, stir in the vanilla extract and fig jam.
• Stir in the flour, chopped walnuts, and chopped dried figs until a cake batter forms.
• In well greased mini bundt pan, jumbo muffin tin, or baked donut pan, spoon in the batter.
• Bake at 350°F (177°C) for 15-18 minutes until the tops are golden brown.
• Allow to cool before inverting onto a cooling rack.
• To make the glaze, add the brown sugar and heavy whipping cream to a saucepan and whisk together over low heat.
• Allow to come to a low boil and continue to stir for a couple of minutes until thickened, probably 2-3.
• Turn off the heat and stir in the butter, which should quickly melt into the sauce.
• Using a fork or toothpick, add holes all over the cakes. Then spoon the glaze over the tops of the cakes, so the glaze seeps into the holes.
• Serve while the glaze is still warm, with whipped cream or a scoop of ice cream.

© Author Emma Chapman

Course Dessert

Cuisine American, English

Keywords christmas pudding, figgy pudding

Nutrition

Nutrition Facts

Figgy Pudding – Christmas Pudding

Amount per Serving

Calories

448

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.5

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

5

g

Cholesterol

 

69

mg

23

%

Sodium

 

114

mg

5

%

Potassium

 

145

mg

4

%

Carbohydrates

 

65

g

22

%

Fiber

 

2

g

8

%

Sugar

 

42

g

47

%

Protein

 

5

g

10

%

Vitamin A

 

542

IU

11

%

Vitamin C

 

1

mg

1

%

Calcium

 

50

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.