Figgy Pudding

photo by Nevadadancer





- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Yields:
-
1 Cake
- Serves:
- 15
ingredients
- 16 ounces dried figs
- 1 3⁄4 cups milk
- 1 1⁄2 cups all-purpose flour
- 1 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 eggs
- 1⁄2 cup melted butter
- 1 1⁄2 cups breadcrumbs
- 1 tablespoon grated orange peel
directions
- Preheat oven to 350 degrees F.
- In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
- In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
- Slowly incorporate flour mixture. Beat until just blended.
- Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
- Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
- Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
- Serve with a hard sauce.
Questions & Replies

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Reviews
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Absolutely delicious! Having never made - or know what it was - a figgy pudding, yesterday was spent making this amazing post-Xmas dessert. I work as Activities Programmer in a long-term care facility and during the Xmas season the age old question of "what does 'Bring us a figgy pudding' mean?" kept popping up. One quick search and this recipe was found! The residents (and staff) watched all morning as I prepared, then back they came after lunch to enjoy our Figgy Pudding with a dollop of Orange Hard Sauce. So warm and sweet, with a nice bit of crunch (fig seeds) and a hint of orange (peel). The orange hard sauce was the perfect topping. Everyone gave their own personal review, with "two-thumbs up" repeated by all ... plus requests to be on next year's Xmas menu! Thanx again Chef James Thomas and Food.com!!!
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I was inspired to make this after watching A Christmas Carol. I've always wondered what it was, and I had all the ingredients on hand - including a stoneware pudding mold that I've never known what to do with. It was also our first year to have a Christmas goose for the main course, so what could be better as a sweet finish to the evening? What a great decision it turned out to be! This pudding was moist and flavorful, and the texture was perfect. I ended up using panko instead of regular breadcrumbs, and tangerine zest instead of orange. This will be a new Christmas staple in our home. Thank you, Chef James Thomas!
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First time out the gate made a brilliant figgy pudding using this recipe. I didn't have 16 0z of dried figs, so I made up the balance with some stoned and chopped dates and cranberry raisins. I made one mistake otherwise and I let the milk get too hot and it curdled. Made no difference in the long run. A lovely pudding, I'll eat it tomorrow warmed up with Creme Anglais, otherwise known as Birds Custard.
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This recipe is amazing, I had every intention of using it but accidentally printed out another one and it contained buttermilk which curdled even on very low heat was also very dry. THIS recipe I had used a few Christmas's ago and was excellent. Bookmarking it to be sure to use it in the future as the cake was denser and more moist---my family definitely liked this recipe the best
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I didn't care for this cake, mainly because the figs to me tasted too much like raisins and I don't like raisins, but I can't fault the recipe for my personal likes and dislikes. So my review is based on what others said about this cake. Everyone who ate it really liked it a lot. My 8-year old, the one who begged me since Christmas '09 to make it, thought it was perfect and has already put in a request that I make it each year. My husband LOVED it and devoured left overs. Others who had it complimented it a lot. I also made the hard sauce suggested in the first review. I liked steam cooking the cake, which followed the way it would have been baked before we had modern ovens. On behalf of everyone who ate this, thank you for a great recipe and keeping some history alive!
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Tweaks
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I was inspired to make this after watching A Christmas Carol. I've always wondered what it was, and I had all the ingredients on hand - including a stoneware pudding mold that I've never known what to do with. It was also our first year to have a Christmas goose for the main course, so what could be better as a sweet finish to the evening? What a great decision it turned out to be! This pudding was moist and flavorful, and the texture was perfect. I ended up using panko instead of regular breadcrumbs, and tangerine zest instead of orange. This will be a new Christmas staple in our home. Thank you, Chef James Thomas!
RECIPE SUBMITTED BY
Lately I have been getting more serious about my passion for cooking. I especially love to create desserts and other bakery favorites. There's nothing better than the smell of a hot loaf of bread fresh from the oven. As recently as 2 years ago I weighed in at about 285 lbs. Today I am down to a mere 160, and I did it simply with diet and exercise. My greatest challenge has been to make the foods I love, while not slipping back into my old habits. That's why I am dedicated to constantly finding and creating recipes low in fat and carbs.