Figgy Pudding Recipe

Name: Figgy Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 16 ounces dried figs; 1 3/4 cups milk; 1 1/2 cups all-purpose flour; 1 cup sugar; 2 1/2 teaspoons baking powder; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon salt; 3 eggs; 1/2 cup melted butter; 1 1/2 cups breadcrumbs; 1 tablespoon grated orange peel

Servings: persons

16 ounces dried figs
1 3/4 cups milk
1 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1/2 cup melted butter
1 1/2 cups breadcrumbs
1 tablespoon grated orange peel

1
Preheat oven to 350 degrees F.
2
In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
3
In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
4
In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
5
Slowly incorporate flour mixture. Beat until just blended.
6
Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
7
Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
8
Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
9
Serve with a hard sauce.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 16 ounces dried figs, 1 3/4 cups milk, 1 1/2 cups all-purpose flour, 1 cup sugar, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Figgy Pudding

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