Figgie Pudding

"Now bring us some Figgie pudding. Now bring us some Figgie pudding. Now bring us some Figgie pudding, and bring it out here. We won't go until we get some. We won't go until we get some. We won't go until we get some, so bring it out here. We all like our Figgie pudding. We all like our Figgie pudding. We all like our Figgie pudding, with all its good cheer. An old Welsh steamed carrot pudding. I know nothing about this recipe but I just HAD to post it. If you decide to try the celebrated and historic figgie pudding your on your own and may God Bless. I wish the person who wrote this would have given their name. I'm not even going to guess at the number of servings or prep time!! The 1 1/2 hrs is min steaming time."
photo by a user photo by a user
Ready In:
1hr 30mins
3 puddings


  • Pudding Ingredients

  • 2 cups all-purpose flour, sifted and measured 200 g
  • 1 12 teaspoons cinnamon, 7 . 5 ml
  • 34 teaspoon clove, 4 ml
  • 1 12 teaspoons salt, 7 . 5 ml
  • 2 teaspoons double-acting baking powder, 10 ml
  • 1 12 cups raw grated potatoes, 300 g
  • 1 12 teaspoons baking soda, 7 . 5 ml
  • 1 12 cups raw ground carrots (use medium blade)
  • 1 12 cups dry breadcrumbs, not toasted
  • 1 12 cups Crisco shortening, 360 g (solid white vegetable shortening)
  • 1 12 cups brown sugar, 300 g (light or dark, depends on what you like)
  • 1 large eggs or 2 large eggs, lightly beaten
  • 1 12 teaspoons lemon extract, 7 . 5 ml
  • 1 12 teaspoons vanilla, 7 . 5 ml
  • 1 12 cups finely chopped walnuts, 140 g (black walnuts are wonderful if you can get them)
  • 15 ounces raisins, .sp 425 g
  • Sauce Ingredients

  • 14 cup water, 60 ml
  • 12 cup brown sugar, 100 g (I use a mixture of light and dark)
  • 1 teaspoon vanilla, 5 ml
  • 1 teaspoon lemon extract, 5 ml
  • 18 teaspoon cornstarch, well divided 1 ml
  • 1 tablespoon butter, 15 g


  • Mix the dry ingredients and set them aside. Grease completely three large (25-ounce) tin.
  • cans, such as the kind used for tomato purée.
  • Do NOT use the plastic-lined variety(Alternatively, grease one large steaming mold, with a hole in the center. Or improvise).
  • Add the potatoes and mix well.
  • Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening.
  • Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. Now, add the dry ingredients.
  • mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix.
  • Add the walnuts and the raisins.
  • Mix them inches Go ahead. You're strong enough. Push the mixture into the tins, with each about 3/4 full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam).
  • Steam 1 1/2 to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now.
  • Make the sauce by combining all of the sauce ingredients in a small saucepan and heating.
  • until it bubbles and all ingredients are dissolved.
  • To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.
  • Serving Information: makes about 5 pounds.
  • This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let.
  • it dry out.
  • Some add rum to this sauce. Suit yourself. I like it both ways.
  • Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming hot.
  • Then, don't eat for two days to make up for the calories.

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