What’s more unexpected than regular figgy pudding? Spam figgy pudding!
This quirky take on the classic Christmas dessert combines the salty goodness of Spam with traditional figgy pudding flavors. I know it sounds a bit odd, but trust me – the combination works surprisingly well. Whether you’re looking to shake up your holiday menu or just want to try something different, this recipe is bound to get people talking at your next gathering.
Suggestions for Ingredient Substitution
For eggs, a vegan alternative could be a flax egg mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). This substitution maintains binding properties while adding omega-3 fatty acids. Milk can be replaced with unsweetened almond milk or oat milk for a dairy-free option, using the same quantity. These plant-based milks provide similar consistency and moisture to the recipe. All-purpose flour can be substituted with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but be aware that texture may vary slightly. For best results, choose a blend formulated for baking. These substitutions accommodate common dietary restrictions while preserving the overall structure and flavor profile of the dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 25-30 g
- Fat: 80-90 g
- Carbohydrates: 80-90 g
Ingredients
For the pancake:
- 1/4 cup butter
- 1 tsp ground cinnamon
- 1/2 cup all-purpose flour (I always use King Arthur all-purpose flour)
- 1/8 tsp ground nutmeg (freshly ground preferred for more flavor)
- 1/2 cup milk
- 1 can (12 oz) cubed SPAM® figgy pudding
- 3 eggs
For the cranberry butter:
- 1/4 cup butter (softened to room temperature)
- 2 tbsp cranberry sauce
Optional for serving:
- powdered sugar
- maple syrup
Step 1: Prepare Ingredients and Preheat the Oven
Start by preheating your oven to 425°F (220°C).
This ensures the oven is hot and ready by the time you finish preparing the batter.
Gather all of your ingredients, including eggs, milk, flour, cinnamon, nutmeg, butter, and SPAM® Figgy Pudding, for easy access during the preparation process.
Step 2: Make the Batter
In a large bowl, beat the eggs until they become frothy.
Add the milk, flour, cinnamon, and nutmeg to the eggs.
Whisk the mixture for 2 to 3 minutes until everything is well combined and the batter appears smooth without lumps.
Step 3: Prepare the Skillet
Place a 10-inch cast iron skillet over medium-high heat on the stove.
Melt the butter in the skillet until it’s fully liquefied but not browned.
Once melted, pour the smooth batter into the skillet, spreading it evenly.
Scatter half of the cubed SPAM® Figgy Pudding over the batter to infuse some flavor as it bakes.
Step 4: Bake the Pancake
Transfer the skillet to your preheated oven.
Bake for 20 to 25 minutes, or until the pancake becomes puffed and achieves a golden brown color on top.
The sight of a puffed pancake signals that it’s cooked through and has developed wonderful texture and flavor.
Step 5: Add Toppings
Once baked, remove the skillet from the oven carefully—it’s hot!
Top the pancake with the remaining SPAM® Figgy Pudding cubes to add extra flavor and texture.
Allow these cubes to warm slightly with the pancake’s residual heat.
Step 6: Prepare and Serve with Cranberry Butter
In a small bowl, combine the softened butter and cranberry sauce to create a flavorful cranberry butter.
Serve the freshly baked pancake topped with cranberry butter.
For additional sweetness, dust with powdered sugar and drizzle with maple syrup, if desired.
Enjoy your delicious and hearty meal!
