Figgy Pudding brings visions of Christmas and sugarplums and family… and tradition. A moist and tender Christmas pudding, redolent with holiday spices, figs, and oranges.
In fact, the BBC says figgy pudding is “a classic that every Christmas table should have.”
I concur, absolutely! Christmas and Figgy Pudding… just belong together.
Making Christmas Figgy Pudding
Over the years I’ve made several different steamed puddings for Christmas. The first is our English Christmas Pudding and the second is this Christmas Figgy Pudding. Check out both and decide which one you want to try!
This recipe can be steamed or baked. Although steaming takes longer, it is my preferred method.
While I love any excuse to use my lidded pudding molds, (affiliate link), this pudding can easily be made using any bowl, like a stainless or heavy glass bowl you have on hand.
Instead of using a lid, fit the bowl with a couple of layers of foil. Before filling the mold or bowl, be sure it fits into the saucepan or Dutch oven you’ll be using to steam.
How to Wrap a Pudding Bowl
Lidded Pudding Mold
I have a collection of lidded pudding molds that vary in size from 1 quart to 2 quarts. This recipe calls for a 2-quart mold. If you’re using a 1-quart mold, reduce the recipe by half.
Using a bowl
- 1 1/4 cups buttermilk
- 2 cups dried figs, coarsely chopped
- 1 1/2 cups all-purpose flour
- 1 1/2 cups dry bread crumbs
- 1 cup white sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup molasses
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 tablespoon grated orange zest
- 1 cup chopped nuts of choice
Butter a 6 to 8 cup lidded pudding mold or a stainless bowl and set aside.
Remove the steam and coarsely chop the figs. Place them in a large bowl and add the buttermilk, flour, breadcrumbs, sugar, baking powder, cinnamon, cloves, nutmeg, salt, molasses, vanilla, orange zest, and nuts (I like pecans or walnuts). Add the eggs and mix together until thoroughly mixed.
Transfer the batter to the buttered pudding mold or bowl.
Pour the batter into the prepared mold and cover with either a lid or a sheet of foil. Place the mold or container onto a wire rack (or one made from foil) in a large, heavy, deep Dutch Oven. Add enough hot water to reach halfway up the sides of the mold. Cover the saucepan and steam the pudding over medium-low heat for 2 to 2 1/2 hours or until a toothpick inserted in the middle of the pudding comes out clean. Add water as necessary during the steaming.
Remove the pudding from the Dutch Oven and let cool, covered, for 15 minutes before unmolding. To refrigerate, let the pudding cool completely in the mold and refrigerate for up to two weeks. Reheat the pudding before serving by steaming the pudding for 2 hours.
Preheat oven to 325°F. Pour batter into an 8x4-inch souffle dish. Bake for 1 hour or until a toothpick inserted in the center comes out clean. To serve, spoon pudding onto plates or cut into wedges. Garnish with freshly whipped cream.