Baked Figgy Pudding Recipes

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FIGGY PUDDING



Figgy Pudding image

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.

Provided by meghanmacrae

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h35m

Yield 10

Number Of Ingredients 15

1 ¾ cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 ½ cups white whole-wheat flour (such as King Arthur®)
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 ½ cups dry bread crumbs
½ cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®

Steps:

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

Nutrition Facts : Calories 465.1 calories, Carbohydrate 75.3 g, Cholesterol 75.2 mg, Fat 16.1 g, Fiber 8.2 g, Protein 10.4 g, SaturatedFat 7.2 g, Sodium 610.1 mg, Sugar 45.3 g

FIGGY CHRISTMAS PUDDING



Figgy Christmas pudding image

A classic that every Christmas table should have. Make ahead and simply steam the puds to reheat on the big day

Provided by Sarah Cook

Categories     Dessert

Time 4h

Yield Makes a 500ml, 1-litre and 2-litre pudding

Number Of Ingredients 10

250g pack butter, softened, plus extra for the bowls and paper
750g dried figs
150ml brandy
700g mixed sultanas and raisins (we used Waitrose mixed vine fruits from the Wholesome range)
3 eating apples, peeled, cored and grated
175g light muscovado sugar
175g dark brown soft sugar
200g breadcrumbs
200g self-raising flour
1 tbsp allspice

Steps:

  • Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
  • Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
  • Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don't touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.

Nutrition Facts : Calories 1262 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 228 grams carbohydrates, Sugar 184 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.57 milligram of sodium

BAKED FIGGY PUDDING



Baked Figgy Pudding image

Holiday pudding cake. Top with whipped cream!

Provided by Danielle

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 13

½ cup butter, softened
2 eggs
1 cup molasses
2 cups dried figs, stems removed
½ teaspoon lemon zest
1 cup buttermilk
½ cup chopped walnuts
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch souffle dish or an 8-inch square baking dish.
  • Beat butter in a bowl with an electric mixer until fluffy. Add eggs and molasses to the butter; beat until smooth. Add figs, lemon zest, buttermilk, and walnuts; beat until incorporated, 1 minute. Whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
  • Blend the flour mixture into the batter until combined and pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the pudding cake comes out clean, about 1 hour.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 64 g, Cholesterol 48.4 mg, Fat 12.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 428.1 mg, Sugar 34.1 g

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