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Figgy Pudding
Figgy Pudding
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Indulge in a rich and moist figgy pudding, filled with dried figs, crunchy almonds, and warm spices. The ideal finale to your festive English Christmas feast.
Ingredients:
  • 1.75 cups buttermilk
  • 12 ounces dried Calimyrna figs, coarsely chopped
  • 1.5 cups white whole-wheat flour (such as King Arthur®)
  • 1 cup white sugar
  • 2.5 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1.5 cups dry bread crumbs
  • 0.5 cup butter, melted
  • 1 (2.45 ounce) package sliced almonds
  • 3 tablespoons orange marmalade
  • 1 tablespoon grated orange zest
  • 0.5 teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®
Instructions:
  • Prepare all ingredients.
  • Warm the buttermilk and figs in a saucepan over gentle heat until softened, for about 10 to 15 minutes. Let cool before using.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a tube pan and one side of a sheet of aluminum foil.
  • Combine flour, sugar, baking powder, nutmeg, cinnamon, and salt in a bowl, sifting together.
  • In a large bowl, whisk eggs with an electric mixer on high speed for 1 minute. Mix in cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring until combined on low speed.
  • Gently fold in the sifted flour mixture until fully combined.
  • Transfer the batter into the pan and seal with the greased foil.
  • Cook in the oven until set and slightly pulling away from the edges of the pan, for about 1 hour 15 minutes to 2 hours.
  • Take the pan out of the oven and allow it to cool for 10 minutes before transferring the contents onto a wire rack.

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