Figgy Pudding recipe!

Now bring me some FIGGY PUDDING...

We’ve all sung it–now let’s make it!

There are recipes for baking, steaming and even frying this rich, traditional English dessert, but baking is the easiest way to have good results without too much work.

It takes a while to bake so start early. Wrapped well, it lasts for up to a week (if you don't eat it all).


1 3/4 cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 1/2 cups white whole-wheat flour
1 cup white sugar
2 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 1/2 cups dry bread crumbs
1/2 cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
1/2 teaspoon orange-blossom water (optional)

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 . Grease a tube pan.

Mix the 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.

No comments: