This is one of my favorite winter puddings. The children love the smells and get so wide eyed when it comes out of the oven and then unmolded. I was given a steamed pudding mold when young and was challenged to come up with something to use it with. So I devised this recipe. I serve it with a good sweet hard sauce and warm. It can also be served room temp or cool.
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Units: US | Metric
- 1In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
- 2Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
- 3Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
- 4Cover and let this stand for 30 minutes.
- 5Preheat the overn to 250 degrees F or 120°C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
- 6Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
- 7Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
- 8Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.
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Nutritional Facts for Steamed Figgy Duff or Pudding
Serving Size: 1 (100 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 326.2
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 6.0 g
- Cholesterol 91.5 mg
- Sodium 336.5 mg
- Total Carbohydrate 47.0 g
- Dietary Fiber 4.6 g
- Sugars 28.6 g
- Protein 6.2 g