“Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.” - by meghanmacrae
Ingredients
Adjust Servings
Original recipe yields 1 tube pan
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 465 cal
- 23%
- Fat
- 16.1 g
- 25%
- Carbs
- 75.3 g
- 24%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This is terrific. Mine came out spongy and dense. Old bread from baking was used for the bread crumbs. I used 1/2 tsp vanilla and about 6 drops orange oil. I am familiar with Fiori de sicily but ..." See morecan no longer afford it. So I learned to substitute the above in varying ratios and get just about the same flavor profile when I think it is called for. Than you very much."
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