Best 7 Figgy Pudding Recipes

FIGGY PUDDING

Steps:

• Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
• Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
• Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

FIGGY PUDDING

Steps:

• 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.

TRULY BRITISH BRANDY BUTTER: FOR FESTIVE FIGGY AND PLUM PUDDING!

Steps:

• Place the butter and sugar in a medium size bowl and whisk together until pale and fluffy. Gradually beat in the brandy a little at a time, beating well after each addition.
• Place in a container and chill.
• Delicious served over hot mince pies or Christmas pudding.

SWEET FIGGY PUDDING

Steps:

• Grease the inside bowl of a double-boiler.
• Mix flour, bread crumbs, water, molasses, figs, raisins, walnuts, orange peel, baking soda, cinnamon, cloves, allspice, and nutmeg together in a bowl until batter is well incorporated; spoon batter into the prepared double-boiler bowl and cover.
• Fill the bottom half of a double boiler with water and bring to a boil; reduce heat and simmer. Place bowl in the simmering water and cover. Steam until pudding is cooked through, adding water as needed, 3 hours. Cool slightly with cover ajar before serving warm.

BAKED FIGGY PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch souffle dish or an 8-inch square baking dish.
• 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.
• Blend the flour mixture into the batter until combined and pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the pudding cake comes out clean, about 1 hour.

FIGGY PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• 3. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• 4. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• 5. Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• 6. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• 7. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

FIGGY PUDDING

Steps:

• Preheat oven to 350. Add dates, figs and water to medium saucepan and bring to boil. Remove pan from heat and stir in baking soda. Let cool for about 5 minutes, then add to blender and puree. In large bowl, cream butter and sugar together. Add eggs and beat well. Fold in flour, pureed dates and figs mixture and grated chocolate. Pour mixture into 10 buttered 1/2 cup ramekins or custard cups, filling about 2/3 of the way. Put ramekins on baking sheet. Cover with foil until you're ready to bake them; they must be served warm. (I let mine sit on the counter for about an hour, and they rose a little above the ramekins and turned out great.) Bake for about 25 minutes. Test the middle to be sure it's not too wet, but make sure you don't over bake them or they'll be too dry. Remove from oven and let stand about 10 minutes. Meanwhile, make sauce by stirring sugar and cream together in medium saucepan over low heat until sugar dissolves. Raise the heat, bring to a boil, then reduce heat and simmer for 5 minutes. Add butter and stir until completely incorporated. (Or, you can add all three ingredients and follow same directions. The recipe I was reading made that error, but it still turned out great!) Place the ramekins on individual dessert plates. Using a butter knife, cut a cross into the top of the figgy puddings, opening it up a bit. Pour the sauce into the cross in the center of each pudding, then pour additional sauce over the puddings and allow it to soak in. Don't worry if it drips down onto the plate; it looks great. Place a scoop of vanilla ice cream on top of the figgy pudding. Serve immediately.