Figgy Pudding: A Classic Every Christmas Table Needs

Figgy Pudding: A Classic Every Christmas Table Needs | 31Daily.com

Figgy Pudding— the name itself conjures visions of Christmas and sugarplums and family… and tradition. A moist and tender Christmas pudding, redolent with the spices of Christmas, 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.

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 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. If you have further questions on how to steam pudding, the BBC has put together an informative video.

Figgy Pudding: A Classic Every Christmas Table Needs | 31Daily.com

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Steamed Christmas Figgy Pudding

Figgy Pudding: A Classic Every Christmas Table Needs | 31Daily.com

Figgy Pudding— the name itself conjures visions of Christmas and sugarplums and family… and tradition. A moist and tender Christmas pudding, redolent with the spices of Christmas, figs, and oranges.

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Ingredients

  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup molasses
  • 2 cups dried figs, chopped finely (about 1 pound)
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, chopped
  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon grated orange peel

Instructions

Butter a 2-quart pudding mold or 2, 1-quart molds with a fitted lid, or a stainless bowl and set aside.

In an electric mixer, cream the butter until light and fluffy. Add the eggs and molasses and mix. Then add the figs, orange peel, buttermilk, vanilla, and walnuts; blend for about a minute. In a small bowl, whisk together the dry ingredients; flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Fold the flour mixture into the butter and fig mixture.

To Steam:

Pour the batter into the prepared molds 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 heavy, deep saucepan. 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 hours, adding water as necessary.

Remove the mold from the saucepan and let cool for 15 minutes without removing the lid before unmolding. To refrigerate, let the pudding cool completely in the mold and refrigerate for up to two weeks. Reheat pudding before serving by steaming the pudding for 2 hours.

To Bake:

Preheat oven to 325°F. Pour batter into an 8×4-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.



Figgy Pudding: A Classic Every Christmas Table Needs | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

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