Best Figgy Pudding Recipes

FIGGY PUDDING

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.

WARM STICKY FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

FIGGY PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
• In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
• In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
• Slowly incorporate flour mixture. Beat until just blended.
• Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
• Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
• Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
• Serve with a hard sauce.

FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease an 11-cup Bundt pan.
• Melt the butter in a medium saucepan set over medium heat. Continue cooking until the butter turns golden brown, then transfer to a heatproof container and refrigerate until solid, about 1 hour.
• In a medium bowl, pour the boiling water and brandy over the figs and soak until softened, about 30 minutes. Coarsely chop 1/2 cup of the figs, and set aside. Place the remaining figs and the soaking liquid in the bowl of a food processor and puree until smooth.
• In a stand mixer fitted with the paddle attachment, combine the chilled brown butter with the sugar and beat until combined. Add the eggs one at a time, and mix until combined. Add the fig puree, flour, baking powder, cinnamon and salt, and beat on low speed until smooth. Stir in the chopped figs. Pour the batter into the prepared Bundt pan, then cover tightly with foil and secure with a rubber band.
• Place the Bunt pan in a 12-by-17-inch deep roasting pan and set on the bottom rack of the oven. Pour 2 inches of boiling water around Bundt pan, then cover entire roasting pan with foil. Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
• Cool the pudding for 10 minutes, then invert the Bundt pan over a plate to unmold the pudding. Sprinkle the pudding with confectioners' sugar and cut into slices to serve.

FIGGY CHRISTMAS PUDDING

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.

TRULY BRITISH BRANDY BUTTER: FOR FESTIVE FIGGY AND PLUM PUDDING!

Steps:

• Place the butter and sugar in a medium size bowl and whisk together until pale and fluffy. Gradually beat in the brandy a little at a time, beating well after each addition.
• Place in a container and chill.
• Delicious served over hot mince pies or Christmas pudding.

BAKED FIGGY PUDDING

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.

FIGGY PUDDING BALLS

Steps:

• Crumble fig bars into a bowl. Stir walnuts, orange juice concentrate, cinnamon, allspice, and cloves with the fig bars until well incorporated. Shape mixture into balls and roll in confectioners' sugar to coat.

FIGGY PUDDING

Steps:

• For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately.
• Meanwhile, grease a 1.6-liter covered pudding pan generously with butter.
• Whisk the eggs together with the milk and sugar in a medium bowl.
• Whisk together the flour, breadcrumbs, baking powder, allspice, cinnamon, salt and nutmeg in a separate large bowl.
• Stir the wet ingredients into the dry ingredients until well combined. Stir in the soaked fruit and orange zest. Add the batter to the prepared pan, tapping the pan gently on the counter to settle the batter, and smooth the top.
• Put a metal trivet or aluminum foil ring in the bottom of a large stockpot. Put the pudding pan on the trivet and add enough boiling water to come halfway up the sides of the pan. Set the pot over high heat and bring to a simmer, then cover and simmer over low heat for 1 hour. Turn off the heat and let sit for 20 minutes.
• For the brown sugar sauce: Meanwhile, combine the cream and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until reduced by half, the bubbles become the size of quarters and the sauce starts to pull away from the side of the saucepan, about 5 minutes. Remove from the heat and stir in the butter. Keep warm.
• Carefully remove the pudding pan from the pot using oven mitts. Remove the lid and let cool another 15 minutes. Run a small offset spatula around the sides of the pan to release the pudding, then use a skewer to poke about a dozen holes in the cake. Pour the reserved brandy over the top of the cake, then allow it to sit and soak in until the cake cools completely. Invert onto a serving platter and serve immediately with the sauce and whipped cream or store the cake at room temperature wrapped in plastic.

SWEET FIGGY PUDDING

Steps:

• Grease the inside bowl of a double-boiler.
• Mix flour, bread crumbs, water, molasses, figs, raisins, walnuts, orange peel, baking soda, cinnamon, cloves, allspice, and nutmeg together in a bowl until batter is well incorporated; spoon batter into the prepared double-boiler bowl and cover.
• Fill the bottom half of a double boiler with water and bring to a boil; reduce heat and simmer. Place bowl in the simmering water and cover. Steam until pudding is cooked through, adding water as needed, 3 hours. Cool slightly with cover ajar before serving warm.

CARAMELISED FIGGY BREAD & BUTTER PUDDING

Steps:

• The night before you want to make the pudding, thickly slice the baguette and leave it out to go stale.
• The next day, butter the bread and arrange in a big baking dish with the figs and pecans. Whisk together the Marsala or Sherry, milk, cream, eggs, brown sugar, vanilla, nutmeg and cinnamon. Pour all over the bread and leave to soak for 30 mins. Heat oven to 160C/140C fan/gas 3.
• Just before you pop it in the oven, drizzle with the caramel sauce, then dust all over with a good layer of golden icing sugar. Bake for 50 mins until puffed and looking sticky and caramelised. Drizzle with a little more caramel sauce, if you like, dust with a little more golden icing sugar if it needs it, and serve hot or warm with cream, ice cream or crème fraîche.

CHRISTMAS FIGGY PUDDING

Steps:

• 1. Toss the crumbs in a large mixing bowl along with the apple, figs, dates, sugar and spices. 2. Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and zabaione. 3. Taste for seasoning and add more if needed. 4. Pack mixture into the container and cover with round of wax paper and lid. Set the container on steaming device and add enough water to come up 1/3 up the sides of pudding container. Cover kettle tightly bring to a simmer and let steam for 6 hours, checking water level now and then. Pudding is done when dark walnut brown in color and fairly firm to touch. 5. Let pudding cool and then store in a wine cellar or the fridge. At least two hours before serving resteam the pudding. 6. Unmold onto a hot flameproof serving platter and decorate with the holly. Bring to table along with the warmed booze and pour booze around pudding. Ignite and let flame. 7. Serve with the custard sauce.

WE WANT SOME FIGGY PUDDING

Steps:

• Preheat oven to 325 degrees.
• Grease a 9-inch tube pan.
• Beat butter until soft.
• Add eggs and molasses and beat till fluffy.
• Add chopped figs (try to use good quality figs), grated lemon rind, and buttermilk.
• In another bowl combine all the rest of the ingredients (all dry ingredients).
• Pour dry ingredients into fig mixture and stir well.
• Pour into tube pan and cook for about an hour or until toothpick comes out pretty clean.
• After about 15 minutes, try to dislodge cake and put out onto a baking rack.
• Soak enough cheese cloth to go around the cake a couple times in brandy.
• When cake is cool, wrap it up well and soak for 24 hours.
• Serve with hard sauce.

STEAMED FIGGY DUFF OR PUDDING

Steps:

• In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
• Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
• Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
• Cover and let this stand for 30 minutes.
• Preheat the overn to 250 degrees F or 120°C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
• Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
• Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
• Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.

FIGGY PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• 3. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• 4. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• 5. Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• 6. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• 7. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

FIGGY PUDDING

Steps:

• Preheat oven to 350. Add dates, figs and water to medium saucepan and bring to boil. Remove pan from heat and stir in baking soda. Let cool for about 5 minutes, then add to blender and puree. In large bowl, cream butter and sugar together. Add eggs and beat well. Fold in flour, pureed dates and figs mixture and grated chocolate. Pour mixture into 10 buttered 1/2 cup ramekins or custard cups, filling about 2/3 of the way. Put ramekins on baking sheet. Cover with foil until you're ready to bake them; they must be served warm. (I let mine sit on the counter for about an hour, and they rose a little above the ramekins and turned out great.) Bake for about 25 minutes. Test the middle to be sure it's not too wet, but make sure you don't over bake them or they'll be too dry. Remove from oven and let stand about 10 minutes. Meanwhile, make sauce by stirring sugar and cream together in medium saucepan over low heat until sugar dissolves. Raise the heat, bring to a boil, then reduce heat and simmer for 5 minutes. Add butter and stir until completely incorporated. (Or, you can add all three ingredients and follow same directions. The recipe I was reading made that error, but it still turned out great!) Place the ramekins on individual dessert plates. Using a butter knife, cut a cross into the top of the figgy puddings, opening it up a bit. Pour the sauce into the cross in the center of each pudding, then pour additional sauce over the puddings and allow it to soak in. Don't worry if it drips down onto the plate; it looks great. Place a scoop of vanilla ice cream on top of the figgy pudding. Serve immediately.