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Baked Figgy Pudding

Baked Figgy Pudding

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Danielle

Danielle

Holiday pudding cake. Top with whipped cream!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch souffle dish or an 8-inch square baking dish.
  2. Beat butter in a bowl with an electric mixer until fluffy. Add eggs and molasses to the butter; beat until smooth. Add figs, lemon zest, buttermilk, and walnuts; beat until incorporated, 1 minute. Whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
  3. Blend the flour mixture into the batter until combined and pour into the prepared baking dish.
  4. Bake in the preheated oven until a toothpick inserted in the center of the pudding cake comes out clean, about 1 hour.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mary
0

Mary

3/5/2014

I loved this recipe for figgy pudding. I suggest adding some of the milk to the figs and chopping them finely in a food processor. I make these in jumbo muffin tins so that I have easy individual servings. They are kept in the freezer and when I want to indulge, I warm one up and pour cream over them.

Maria1012
0

Maria1012

1/8/2013

It smells delicious, and was easy to make, and was tasty! Will make it again next year. :-)

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