Figgy Pudding

  • Recipe By
  • Published Dec 27th
  • Ready In2h 35m
  • Servings10
  • Calories465
Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.

Figgy Pudding Ingredients

The following are the ingredients needed to make delicious Figgy Pudding for 10 servings:

  • 1 3/4 cups buttermilk
  • 12 ounces dried Calimyrna figs, coarsely chopped
  • 1 1/2 cups white whole-wheat flour (such as King Arthur®)
  • 1 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 1 1/2 cups dry bread crumbs
  • 1/2 cup butter, melted
  • 1 (2.45 ounce) package sliced almonds
  • 3 tablespoons orange marmalade
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon orange-vanilla flavoring (such as Fiori di Sicilia® (optional)

Figgy Pudding Cooking Instructions

  • Prep15m
  • Cook2h 10m
  • Ready In2h 35m

To cook Figgy Pudding, you need about 15 minutes of preparation time. The time needed to cook this Figgy Pudding is about 2 hours 10 minutes , and you can serve your Figgy Pudding within 2 hours 35 minutes . The following are the steps to cook Figgy Pudding easily:

  1. 1 Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
  3. 3 Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
  4. 4 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.
  5. 5 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.


  • Cook's Note:
  • Fiori di Sicilia is a floral orange flavoring used in Italian Pandoro. Although not absolutely necessary for this recipe, I thought it added an exotic what-is-that-flavor to the dessert.

Nutrition Facts

Per Serving: 465 calories; 16.1 grams of fat; 75.3 grams of carbohydrates; 10.4 grams of protein; 75 milligrams of cholesterol; 610 milligrams of sodium.

  1. Dec 30th 2017

    I made this, it came out well, but it was overdone, slightly burnt, and I took it out of the oven early. I noticed in other comments that people reduced cooking time as much as 30 minutes. ...

  2. Dec 17th 2017

    Overdone at 1.5 hours. No one had ever seen a figgy pudding. All the people who tried it, liked it.

  3. Dec 16th 2017

    This is a very good recipe. I have always been interested in "what is figgy pudding"? It certainly is a cake rather than a pudding.. I made a few changes, 6 oz. of figs and 6 oz. of dates, ...

  4. Jan 3rd 2017

    I made this for Christmas, as my friends and I have always been curious as to the "Bring us some figgy pudding" line in the song "We Wish You a Merry Christmas." Inquiring minds wanted to k ...

  5. Dec 29th 2016

    This was WAY better than I thought it would be. Wrote a blog post outlining my experience.

  6. Dec 24th 2016

    I made several changes because I wanted to make a VEGAN figgy pudding! This recipe gave me a great base to work from and the result was wonderful!! Here are my substitutions: I used aquafaba ...

  7. Sep 12th 2016

    Will make it again at Christmas time. We did a test run yesterday and it was lovely. Made a brown sugar/butter/cream sauce to pour over a slice and it was a perfect match. A big glass of col ...

  8. Dec 28th 2013

    Just made this pudding and it is delicious. Dense fig flavor. It only took 1 1/2 hours to cook instead of two.

  9. Jan 20th 2013

    This is terrific. Mine came out spongy and dense. Old bread from baking was used for the bread crumbs. I used 1/2 tsp vanilla and about 6 drops orange oil. I am familiar with Fiori de s ...