Figgie Pudding Recipe

Name: Figgie Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pudding Ingredients; 2 cups all-purpose flour, sifted and measured 200 g; 1 1/2 teaspoons cinnamon, 7 . 5 ml; 3/4 teaspoon clove, 4 ml; 1 1/2 teaspoons salt, 7 . 5 ml; 2 teaspoons double-acting baking powder, 10 ml; 1 1/2 cups raw grated potatoes, 300 g; 1 1/2 teaspoons baking soda, 7 . 5 ml; 1 1/2 cups raw ground carrots (use medium blade); 1 1/2 cups dry breadcrumbs, not toasted; 1 1/2 cups Crisco shortening, 360 g (solid white vegetable shortening); 1 1/2 cups brown sugar, 300 g (light or dark, depends on what you like); 1 large eggs or 2 large eggs, lightly beaten; 1 1/2 teaspoons lemon extract, 7 . 5 ml; 1 1/2 teaspoons vanilla, 7 . 5 ml; 1 1/2 cups finely chopped walnuts, 140 g (black walnuts are wonderful if you can get them); 15 ounces raisins, .sp 425 g; Sauce Ingredients; 1/4 cup water, 60 ml; 1/2 cup brown sugar, 100 g (I use a mixture of light and dark); 1 teaspoon vanilla, 5 ml; 1 teaspoon lemon extract, 5 ml; 1/8 teaspoon cornstarch, well divided 1 ml; 1 tablespoon butter, 15 g

Bake this irresistible Figgie Pudding at home. Made with Ingredients, flour, cinnamon and clove. Easy step-by-step instructions included.

This Figgie Pudding relies on simple, everyday ingredients such as pudding ingredients, cinnamon, 7 . 5 ml, clove, 4 ml and salt, 7 . 5 ml. It comes together quickly and makes 4 servings, at about 1241 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Figgie Pudding delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Pudding Ingredients
2 cups all-purpose flour, sifted and measured 200 g
1 1/2 teaspoons cinnamon, 7 . 5 ml
3/4 teaspoon clove, 4 ml
1 1/2 teaspoons salt, 7 . 5 ml
2 teaspoons double-acting baking powder, 10 ml
1 1/2 cups raw grated potatoes, 300 g
1 1/2 teaspoons baking soda, 7 . 5 ml
1 1/2 cups raw ground carrots (use medium blade)
1 1/2 cups dry breadcrumbs, not toasted
1 1/2 cups Crisco shortening, 360 g (solid white vegetable shortening)
1 1/2 cups brown sugar, 300 g (light or dark, depends on what you like)
1 large eggs or 2 large eggs, lightly beaten
1 1/2 teaspoons lemon extract, 7 . 5 ml
1 1/2 teaspoons vanilla, 7 . 5 ml
1 1/2 cups finely chopped walnuts, 140 g (black walnuts are wonderful if you can get them)
15 ounces raisins, .sp 425 g
Sauce Ingredients
1/4 cup water, 60 ml
1/2 cup brown sugar, 100 g (I use a mixture of light and dark)
1 teaspoon vanilla, 5 ml
1 teaspoon lemon extract, 5 ml
1/8 teaspoon cornstarch, well divided 1 ml
1 tablespoon butter, 15 g

1
Mix the dry ingredients and set them aside. Grease completely three large (25-ounce) tin.
2
cans, such as the kind used for tomato puree.
3
Do NOT use the plastic-lined variety(Alternatively, grease one large steaming mold, with a hole in the center. Or improvise).
4
Add the potatoes and mix well.
5
Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening.
6
Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. Now, add the dry ingredients.
7
mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix.
8
Add the walnuts and the raisins.
9
Mix them inches Go ahead. You're strong enough. Push the mixture into the tins, with each about 3/4 full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam).
10
Steam 1 1/2 to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now.
11
Make the sauce by combining all of the sauce ingredients in a small saucepan and heating.
12
until it bubbles and all ingredients are dissolved.
13
To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.
14
Serving Information: makes about 5 pounds.
15
DRY INGREDIENTS.
16
This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let.
17
it dry out.
18
Some add rum to this sauce. Suit yourself. I like it both ways.
19
Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming hot.
20
Then, don't eat for two days to make up for the calories.

1241

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Pudding Ingredients, 2 cups all-purpose flour, sifted and measured 200 g, 1 1/2 teaspoons cinnamon, 7 . 5 ml, 3/4 teaspoon clove, 4 ml, and more.

Yes, Figgie Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1241 kcal
Category
Baking & Desserts

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