Figgy Pudding

Figgy Pudding

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 35 m
meghanhandelman
Recipe by  meghanhandelman

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 tube pan

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Directions

  1. Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
  3. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
  4. 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.
  5. 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.

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Reviews (2)

Rate This Recipe
judy
18

judy

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 can 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.

Steve
0

Steve

Just made this pudding and it is delicious. Dense fig flavor. It only took 1 1/2 hours to cook instead of two.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 75.3 g
  • 24%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

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