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Looking for a traditional holiday dessert that’ll bring some old-world charm to your dinner table? Steamed figgy pudding might sound like something straight out of a Charles Dickens novel, but this classic British treat is actually pretty straightforward to make at home. If you’ve never tried it before, think of it as a rich, moist cake filled with dried fruits and warm spices. While it does take some time to steam, most of the work is just mixing ingredients together – and the result is a dessert that’ll make your whole house smell like Christmas. This recipe walks you through the steps to create this cozy winter dessert that’s been making people smile for generations.
Ingredient Substitutions
Buttermilk can be replaced with a mixture of milk and lemon juice or vinegar, using 1 cup milk plus 1 tablespoon acid per cup of buttermilk. This substitution maintains the tangy flavor and helps activate the baking powder. For a dairy-free option, use almond milk with acid.
Dried figs can be substituted with dried dates or prunes for a similar texture and sweetness. Chop them to the same size as the figs for even distribution. This substitution keeps the pudding’s fruity character while offering different flavor nuances.
Molasses can be replaced with dark corn syrup or a mixture of brown sugar and water (3/4 cup brown sugar plus 1/4 cup water for every 1 cup molasses). These alternatives provide similar moisture and sweetness, though the flavor will be slightly less intense. Adjust other spices if needed to compensate for molasses’ distinct taste.
| Preparation Time | 20-30 minutes |
| Cooking Time | 120-150 minutes |
| Total Time | 140-180 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3300
- Protein: 50-60 g
- Fat: 150-160 g
- Carbohydrates: 400-450 g
Ingredients
- 1 1/4 cups buttermilk
- 2 cups chopped dried figs
- 1 1/2 cups plain flour
- 1 1/2 cups dry breadcrumbs
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- 1 tablespoon orange zest
- 1 cup chopped nuts of your choice
Step 1: Prepare the Pudding Mold and Ingredients
First, butter a 6 to 8 cup lidded pudding mold or a stainless steel bowl and set it aside for later use.
Next, remove the stems from the figs and coarsely chop them.
Place the chopped figs in a large bowl.
Step 2: Mix the Pudding Ingredients
Into the bowl with the figs, add the following ingredients: buttermilk, flour, breadcrumbs, sugar, baking powder, cinnamon, cloves, nutmeg, salt, molasses, vanilla, orange zest, and your choice of nuts (such as pecans or walnuts).
Break the eggs into the mixture and mix everything together until you achieve a uniform batter.
Step 3: Transfer and Steam the Pudding
Transfer the prepared batter into the buttered pudding mold or bowl.
Cover the mold with a lid or a sheet of foil.
Position the mold or bowl on a wire rack (or rack made from foil) inside a large, heavy, deep Dutch oven.
Pour enough hot water into the Dutch oven to come halfway up the sides of the mold.
Cover the Dutch oven with its lid and steam the pudding over medium-low heat for 2 to 2 1/2 hours.
The pudding is done when a toothpick inserted in the middle comes out clean.
Be sure to add more water to the pot as needed during steaming.
Step 4: Cool and Store the Pudding
Carefully remove the mold from the Dutch oven and allow it to cool, covered, for 15 minutes before unmolding.
If you need to refrigerate the pudding, let it cool completely in the mold first, then store in the refrigerator for up to two weeks.
For serving, remember to reheat by steaming for 2 hours.
Step 5: Alternative Baking Method
If you prefer baking, preheat your oven to 325°F.
Pour the batter into an 8×4-inch soufflé dish.
Bake the pudding for 1 hour or until a toothpick inserted in the center comes out clean.
Step 6: Serve and Garnish
Once the pudding is done, serve by spooning it onto plates or cutting it into wedges.
For a delightful finishing touch, garnish with freshly whipped cream before serving.
