Figgy Pudding!
Have you ever had figgy pudding? Me neither! Until I made it. Therefore, I have no idea if it tastes like figgy pudding should taste! Haha! But it’s GOOOOOOOD. What is figgy pudding anyway, other than the dessert that those carolers who sing We Wish You a Merry Christmas are demanding?
I researched the internet but the answers were vague: “Figgy pudding is a pudding resembling a paler coloured Christmas pudding containing figs.” Ooookay. What’s Christmas Pudding then? Can one actually go out to eat and order figgy pudding from a menu in Great Britain?
So with all of my meddling about on every site I could find, that talked about figgy pudding and/or had a recipe for it, here is what I surmise: Figgy pudding is a moist, almost bread-pudding-like dessert that contains figs and other fruits, flour of some kind, spices and booze. And you can light it on fire when it’s all done and you’ve poured a good bit of spirits on top (I didn’t do that).
You’re also supposed to wrap it in booze-soaked cheesecloth when it’s finished baking and let it set out for days. I didn’t do that either. We’re not huge on alcohol in our house so the little bit of rum in the sauce was just perfect for us. At any rate, figgy pudding is a traditional British dessert that’s actually more cake-ish than pudding-ish. Apparently, it’s very similar to fruit cake. But lighter in color. And it contains figs. Duh. Did I get it right, historians and British friends?
It seems there are a myriad of ways to cook figgy pudding, too, but the most authentic is to steam it. I didn’t do that either. Alas, I do not own, nor do I know where to get, a figgy pudding steamer thingy.
I tried to replicate the shape of it, using individual-sized ramekins, and baked them, which I think worked pretty well! Of course, you could try it in one larger vessel but you’d have to adjust the baking time to… I don’t know what. So I would stick with the ramekins since this is a tried and true recipe.
I also made mini figgy puddings! ADORABLE and perfect to bring to a party. Little fluffy finger foods, spiced with happy, holiday flavors and topped with rich rum sauce.
I won’t lie. This recipe takes some doing! But what better time to spend baking during these chilly winter months here in the northern hemisphere? Make an afternoon of it with friends, children or loved ones. I say you give it a go!
Ingredients
~ for the pudding
1 cup dried, chopped figs
½ cup brandy
1 cup raw walnuts
2 cups tightly-packed, blanched almond flour
½ cup fresh, whole cranberries
½ heaping cup chopped apples
½ cup unsweetened, plant-based milk
¼ cup fresh orange juice
1 TBS ground chia seeds
2 TBS tapioca flour
2 TBS liquid sweetener such as maple syrup, date syrup or coconut nectar
1 tsp orange zest
2 tsp cinnamon
1 tsp allspice
1 tsp baking soda
1/8 tsp ground cloves
~ for the rum sauce (a.k.a. hard sauce)
½ cup cashews
¼ cup unsweetened, plant-based milk
2 TBS liquid sweetener such as maple syrup, date syrup or coconut nectar
2 TBS rum or 1 tsp rum extract if avoiding alchohol
1 TBS fresh orange juice
1 tsp pure vanilla extract
Method
Soak the figs in the brandy for 24 hours.
Preheat oven to 350° F.
Lightly oil 9 ramekins, or 36 mini cupcake molds.
Pulse the figs (with the brandy they soaked in), walnuts, almond flour, cranberries and apples in a food processor until combined and slightly chunky.
Turn out into a mixing bowl and stir in remaining ingredients. Mix well.
Add love. 💗
If you’re using ramekins, portion ½ cup of batter per dish. If you’re making the mini puddings, use 2 TBS per mold.
Bake for 35 minutes (ramekins) or 20 minutes (minis) until golden brown on top and springy to the touch.
Let cool completely before unmolding.
To make the sauce, simply blend all sauce ingredients in a high powered blender until smooth. I recommend Vitamix. If you like a lot of sauce, you can just double the recipe.
Top with sauce at time of serving. I also garnished with some dried cranberry and candied orange peel.
Happy Holidays!