Figgy Pudding recipe

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Ingredients

1 ¾ cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 ½ cups white whole-wheat flour (such as King Arthur®)
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 ½ cups dry bread crumbs
½ cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®

Nutrition Info

465.1 calories
carbohydrate: 75.3 g
cholesterol: 75.2 mg
fat: 16.1 g
fiber: 8.2 g
protein: 10.4 g
saturatedFat: 7.2 g
servingSize: -
sodium: 610.1 mg
sugar: 45.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes, set aside until cool.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.

  3. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.

  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. 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.

Recipe Yield

1 tube pan

Recipe Note

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.

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