This recipe is heavily inspired by the classic Christmas carol “We Wish You a Merry Christmas”. Even as a child, the lyrics about Figgy Pudding always made me sit up and take notice.
Apparently I’ve been obsessed with desserts my entire life. So if you’re looking for a Christmas pudding dessert, try this easy fig pudding recipe!
My goal with this recipe was to create a bread pudding-like cake that was loaded with figs but also had a simple, festive feel. The kind of Christmas dessert you could serve at the end of a fancy dinner.
The dough uses fig jam and dried figs. So if you can’t find fresh figs where you live (I couldn’t), don’t worry! The result is a sweet, nutty mini cake with a lightly spiced syrup.
While this recipe feels like a classic Christmas dessert to me, it doesn’t resemble what a traditional fig pudding would be. From what I understand, the traditional British dish is more like a steamed cake made with raisins, currants and brandy.
I’ve also read that fig pudding could even refer to a savory dish with fish. This is a different take.
This reminds me more of a Midwestern “poke cake” in that I poke small holes in the cake before I drizzle in the syrup, which makes the inside moist and sticky (while it’s still fully cooked).
Figgy Pudding Ingredients:
- butter
- Granulated White Sugar
- eggs
- vanilla extract
- FIG jam
- Self-raising flour
- walnuts
- Dried figs
directions:
This Figgy Pudding recipe (or you could call it Christmas Pudding, up to you) has three components:
Cake + syrup + cream = Christmas pudding
Each of these is important to the final dish. The cake portion is super easy to make—just as easy as a muffin recipe or a baked donut recipe. The syrup has just three ingredients and takes less than 10 minutes to prepare on the stovetop, but it’s essential.
Once the cake is baked, you need to poke lots of small holes in the cake with a fork or toothpick. Then drizzle over the syrup. The syrup then seeps into those little holes you created, creating a moist and sort of bread pudding-like texture.
Lastly, consider serving this with whipped cream or even a scoop of vanilla ice cream (or eggnog)! This adds a creamy component which I think goes well with the flavors and also serves to make this dessert feel even more special.
Tips for success:
- I like to use both fig jam and dried figs (chopped) in the cake batter. You can add chopped walnuts or another nut like pecans. All of this adds to the flavor and texture of the cake.
- Poking holes in the cake before pouring the syrup on top may sound trivial, but I promise it’s not! This reminds me of midwestern poke cake which has such a great texture.
- I like to use a mini or decorative Gugelhupf pan for this! But if you don’t have one and don’t want to buy them just for this recipe, you can also bake these in jumbo muffin tins or a baked donut pan.
Serving suggestions:
If you’re planning to host a special Christmas dinner, this is the perfect dessert. Here are some other recipes you could add to the menu:
FAQ
frequently asked Questions
What is fig pudding made of?
This recipe is a cake made with fig jam, dried figs and walnuts. A homemade glaze is then drizzled over it before serving.
Is fig pudding the same as fruitcake?
no Traditional fig pudding is a British dish more akin to bread pudding, which may or may not contain dried fruit such as raisins. While there are certainly similarities, they are not the same.
Does fig pudding have meat in it?
While this version of dessert doesn’t, it was likely traditional fig pudding (as in 14th-century England), which may have been mutton, beef, or even fish.
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a non-traditional version of this classic pudding
instructions
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In a large mixing bowl, cream together 1/2 cup butter and sugar.
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Stir in eggs.
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Then stir in the vanilla extract and fig jam.
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Stir in the flour, chopped walnuts, and chopped dried figs until a cake batter forms.
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In a well-greased mini Bundt pan, jumbo muffin tin, or baked donut pan, spoon batter into a well-greased mini bundt pan.
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Bake for 15-18 minutes until the tops are golden brown.
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Let cool before turning onto a cooling rack.
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For the glaze, place the brown sugar and heavy cream in a medium saucepan and whisk together over medium-high heat.
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Let it come to a boil and keep stirring for a few minutes until it thickens, probably 2-3.
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Turn off the heat and stir in the butter, which should quickly melt into the sauce.
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Poke holes in the cakes with a fork or toothpick. Then spoon the frosting over the cakes so the frosting seeps into the holes.
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While the glaze is still warm, serve with whipped cream or a scoop of ice cream.
nutrition
nutritional information
Figgy Pudding – Christmas pudding
amount per serving
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where appropriate, we recommend using your own nutritional calculations.
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