Growing up, I always thought figgy pudding was just something people sang about in Christmas carols. I’d never actually seen or tasted one until my friend Sarah brought it to our holiday party last year. When she mentioned it was gluten-free, I couldn’t believe it – traditional British desserts and gluten-free don’t usually go hand in hand.
But here’s the thing about figgy pudding – it’s actually pretty simple to make without gluten. The figs and dates provide such a good structure that you hardly notice the difference. After trying Sarah’s version, I knew I had to figure out how to make it myself, and now it’s become my go-to holiday dessert for friends who can’t eat wheat.
Ingredient Substitutions
Fresh figs can be replaced with dried figs if fresh are unavailable. Rehydrate dried figs in warm water for 30 minutes before using. This substitution maintains the fig flavor and texture while offering a longer shelf life. Dried dates can be swapped with prunes or dried apricots for a different fruity note. Adjust sweetness as needed, as prunes and apricots may be less sweet than dates. Coconut flour can be substituted with almond flour or a gluten-free all-purpose flour blend for those with coconut allergies. When using almond flour, increase the amount to 3/4 cup and reduce the liquid slightly, as coconut flour is more absorbent. These alternatives maintain the gluten-free nature of the recipe while offering different nutritional profiles and flavors.
| Preparation Time | 15-25 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 15-20 g
- Fat: 50-60 g
- Carbohydrates: 120-130 g
Ingredients
- 1 tsp vanilla extract
- 1 tsp baking soda
- 0.25 cup coconut flour
- 0.5 cup raisins
- 3 eggs (large, at room temperature)
- 1 cup dried dates (pitted and roughly chopped)
- 1 tsp ground cinnamon
- 0.25 cup melted butter (I use Kerrygold unsalted butter)
- 1.5 cups water
- 1 cup fresh figs (chopped, about 6-8 figs)
Step 1: Prepare the Oven and Ramekins
Preheat your oven to 350°F (175°C).
While the oven is heating, grease four one-cup ramekins to ensure easy removal of the baked dessert once it’s done.
Step 2: Cook the Fig and Date Mixture
In a medium saucepan, combine figs, dates, and water.
Place the saucepan over medium heat and bring the mixture to a boil.
Once boiling, reduce the heat and let it simmer for 10-15 minutes until the fruits have softened.
Step 3: Blend and Prepare the Mixture
Carefully pour the simmered fruit mixture into the container of a high-powered blender.
Add baking soda to the mix, and blend on high until you achieve a smooth consistency.
Pour the blended mixture back into the saucepan for the next steps.
Step 4: Incorporate Wet and Dry Ingredients
With the fruit mixture back in the saucepan, add the butter, eggs, vanilla, and cinnamon.
Whisk these together until fully combined.
Next, add the coconut flour to the saucepan and whisk until the batter is smooth and lump-free.
Step 5: Add Raisins and Pour Batter
Fold in the raisins gently, ensuring they’re evenly distributed throughout the batter.
Divide the batter evenly among the prepared ramekins, filling each just over halfway to allow space for rising during baking.
Step 6: Bake and Serve
Place the ramekins in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, top with sliced figs and serve warm for best flavor and texture.
