Figgy Pudding Recipe

Name: Figgy Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups buttermilk; 12 ounces dried Calimyrna figs, coarsely chopped; 1 1/2 cups white whole-wheat flour (such as King Arthur(R)); 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(R) (optional)

Servings: persons

1 3/4 cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 1/2 cups white whole-wheat flour (such as King Arthur(R))
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(R) (optional)

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.

1540

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 3/4 cups buttermilk, 12 ounces dried Calimyrna figs, coarsely chopped, 1 1/2 cups white whole-wheat flour (such as King Arthur(R)), 1 cup white sugar, and more.

Yes, Figgy 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.

Figgy Pudding

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