Figgy Pudding Recipe: How to Make British Figgy Pudding
Written by MasterClass
Last updated: Dec 3, 2023 • 5 min read
It doesn’t get more classic than figgy pudding when it comes to holiday desserts. This fruit-filled cake, which is flavored with rich notes of molasses, brown sugar, and warm spices for the ultimate cold-weather treat for your Christmas table.
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What Is Figgy Pudding?
Figgy pudding is a traditional British Christmas dessert that is made from a spiced cake batter filled with a variety of pantry staples and a medley of dried fruits. Dating back to the fourteenth century, this rustic English dessert is traditionally made with ingredients like raisins, currants, citrus peels, brown sugar, suet, brandy, warm spices, and breadcrumbs, which are combined into a mound and steamed or baked into a toothsome pudding.
Although the term ‘figgy pudding’ originally referred to a sweet-and-savory porridge-like soup consisting of dried fruits, spices, grains, meat, and wine, over the years it evolved into a cake-like dessert that has become a staple of the holiday season. The dessert is even referenced in the popular Christmas carol, “We Wish You a Merry Christmas.”
Also known as plum pudding, figgy pudding is a versatile dish that can be prepared with a wide variety of ingredients and served as a large cake or in individual-sized portions. This version incorporates brandy-soaked fruit and molasses for a rich, moist fruitcake fit for a crowd.
4 Tips for Making Figgy Pudding
Figgy pudding may be an intimidating dessert for first-time bakers. However, you can follow these tips to make sure that you’re making the best figgy pudding possible.
- 1. Soak the fruit. Soaking the dried fruit overnight in brandy or fruit juice infuses your ingredients with a satisfyingly sweet flavor and adds a layer of moisture to the pudding. If you’re short on time, another option is to cook the fruit with ½ cup of water over low heat until the fruit absorbs the liquid. Cool the soaked fruit to room temperature before you incorporate it into your pudding mixture.
- 2. Store your pudding properly. Given the high moisture content of this sweet treat, this pudding can keep well for up to a few weeks when you store it in a cool, dry place. The brandy and sugars will act as preservatives, meaning that you don’t need to refrigerate it if you can find a place that is the right temperature. Wrap the pudding tightly in a layer of plastic wrap and a second layer of foil before storing it in a cool spot like a basement. If you don’t have a space like this, make sure to wrap your pudding in multiple layers of plastic wrap and aluminum foil to prevent it from drying out in the fridge.
- 3. Make personal-sized puddings. For a fast-cooking, crowd-friendly option, divide this recipe into 4–6 ramekins. Bake the figgy pudding for 25–30 minutes until fully set and top with a drizzle of creamy caramel sauce before serving.
- 4. Make ahead and freeze. The high moisture content of this traditional figgy pudding means that it will freeze well. Prep this seasonal dish in advance and wrap it in a layer of plastic wrap and aluminum foil before storing it in an airtight bag in the freezer. When you’re ready to heat and eat your pudding, return it to the pan it was originally prepared in and warm it in a 350 degree Fahrenheit oven until warmed through, about 45 minutes. Figgy pudding will keep well in the freezer for up to 6 months.
Figgy Pudding Recipe
makes
prep time
30 mintotal time
2 hr 30 mincook time
2 hrIngredients
For the pudding:
For the sauce:
- 1
In a medium mixing bowl, combine the figs, prunes, currants, candied orange peel, and brandy, and stir to combine. Cover the fruit mixture and let it soak at room temperature overnight to absorb the liquid.
- 2
Preheat the oven to 350 degrees Fahrenheit and grease a bundt pan or round baking dish with butter or cooking spray.
- 3
Add the brandy-soaked fruit to a blender or food processor and purée until a paste forms.
- 4
In a large bowl, add the granulated sugar, brown sugar, and butter. Using a hand mixer or stand mixer on medium speed, cream together the sugar and butter until it is light and fluffy, about 2–3 minutes
- 5
Add the eggs, vanilla extract, and molasses to the butter mixture and mix on medium speed until the ingredients are combined.
- 6
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- 7
Add the flour mixture, fruit paste, and breadcrumbs to the wet ingredients and stir together to incorporate.
- 8
Spoon the batter into the greased bundt pan and cover the pudding with a piece of aluminum foil.
- 9
Place the bundt pan in the center of a large roasting pan and fill the pan with enough warm water to reach halfway up the sides of the bundt.
- 10
Transfer the roasting pan to the oven, and bake the pudding until it is fully set and golden brown, about 1½–2 hours.
- 11
While the pudding is cooking, make the sauce. In a medium saucepan over low heat, add the heavy cream and brown sugar and stir to combine.
- 12
Bring the cream to a light simmer and stir constantly until the sugar has dissolved.
- 13
Increase the heat to medium-high heat and bring the liquid to a boil. Reduce the heat to medium-low heat and simmer for an additional 5 minutes, stirring frequently.
- 14
Add the butter to the pan, and stir the sauce until the butter has fully melted.
- 15
Remove the sauce from the heat and set it aside.
- 16
When the pudding is done baking, remove the pan from the oven and allow the figgy pudding to rest for 15 minutes.
- 17
Run a knife along the edge of the pudding. Place a serving plate upside down over the top of the bundt pan and invert the figgy pudding onto the plate.
- 18
Pour the sauce over the top of the pudding and serve warm, garnished with whipped cream or vanilla ice cream.
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