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Fig Duff

Fig Duff

  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    4 h 20 m
MAEVEN6

MAEVEN6

This is a simple steamed pudding or duff. It is best served with a good sweet hard sauce and warm, some prefer room temp or cool. All is good. Great comfort food.

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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:
  • 434 kcal
  • 22%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg and cloves. Cut the butter into the crumb mixture using a pastry blender or two knives until the mixture is coarse and crumbly. Butter lumps should be no larger than peas. Mix in the milk, eggs and sugar until well blended, then stir in figs and pecans. Cover, and let stand for 30 minutes.
  2. Preheat the oven to 250 degrees F (120 degrees C). Grease a large pudding mold. Give the batter another stir before transferring to the prepared pudding mold. Place the mold into another larger baking dish, place the pudding mold and dish into the oven, then fill the outer dish with at least 1 inch of water.
  3. Steam for 4 hours in the preheated oven, or until the pudding is firm. Cool slightly before removing from the mold. Best served with a lemon hard sauce.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Paula Taylor
10

Paula Taylor

7/13/2007

I searched out this recipe because my new sis in law wanted to bring a new tradition to the family. she put me in charge of the "flaming figgy pudding" on christams eve and I decided it needed real figs. We bake in in a bundt pan and put a metal dish in the hole, fill it with lemon extract and light it on fire while we sing "we wish you a merry christmas" It's pretty dramatic. This recipe as I recall tastes pretty much like bread pudding with figs instead of raisins. the lemon sauce was the best part, and that's a different recipe completely. If it wasn't for christams and we made everyone eat it, it probably wouldn't get eaten. After writing all these thought down, I'm not even sure I'll use this recipe this christmas.

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