Growing up, figgy pudding was just that mysterious dessert from the Christmas carol – you know, the one where everyone demands “Now bring us some figgy pudding!” I never actually saw or tasted it until I was well into my thirties. The traditional version is loaded with butter and sugar, which made me hesitant to try making it at home. But after some kitchen experiments, I finally cracked the code on a lighter version that keeps all the holiday charm without the guilt. If you’ve been curious about this classic British dessert but worried about all those heavy ingredients, this recipe is for you.
Possible Ingredient Alternatives
Softened butter can be replaced with coconut oil or applesauce for a dairy-free option. Coconut oil provides a similar texture, while applesauce reduces fat content. Use a 1:1 ratio for coconut oil, or 3/4 cup applesauce to replace 1/2 cup butter.
Dried figs can be substituted with dried dates or prunes for a different flavor profile while maintaining sweetness and texture. Chop the alternative fruit finely and use the same quantity as figs.
All-purpose flour can be swapped with whole wheat flour or a gluten-free flour blend for added nutrition or to accommodate gluten sensitivities. When using whole wheat flour, use 7/8 cup for every cup of all-purpose flour and expect a denser texture. For gluten-free options, use a 1:1 gluten-free baking mix and consider adding an extra egg to improve binding. Adjust liquid content as needed to achieve the right batter consistency.
| Preparation Time | 15-25 minutes |
| Cooking Time | 60 minutes |
| Total Time | 75-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 30-40 g
- Fat: 120-140 g
- Carbohydrates: 350-400 g
Ingredients
For the pudding:
- 1 cup molasses (I use Grandma’s unsulphured molasses)
- 2 cups dried figs (stems removed, finely chopped)
- 1/2 cup chopped walnuts
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 2 1/2 cups all-purpose flour
- 1 cup buttermilk
- 1 tsp salt
- 2 eggs (large, at room temperature)
- 1/2 cup unsalted butter (softened at room temperature)
- 1/2 tsp baking soda
- 1/2 tsp lemon zest (finely grated)
- 1/4 tsp nutmeg
For the topping:
- whipped cream (for serving)
Step 1: Prepare and Cream Butter
Gather all the necessary ingredients for making fig pudding.
Using a stand mixer, cream 1/2 cup of unsalted butter (make sure it is at room temperature) until it becomes light and fluffy.
This usually takes a few minutes on medium speed.
Step 2: Mix Wet Ingredients
To the creamed butter, add 2 eggs and 1 cup of molasses.
Beat the mixture again until the eggs and molasses are fully combined with the butter, creating a smooth consistency.
Step 3: Add Figs and More
Incorporate 2 cups of finely chopped figs, 1/2 teaspoon of lemon peel, 1 cup of buttermilk, and 1/2 cup of chopped walnuts into the wet mixture.
Blend these ingredients for about 1 minute, ensuring they are evenly distributed throughout the batter.
Step 4: Combine Dry Ingredients
Sift together 2 1/2 cups of flour, 1/2 teaspoon of baking soda, 2 teaspoons of baking powder, 1 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
Gradually add this dry mixture to the wet mixture in the stand mixer.
Blend well on a low speed until the dry ingredients are fully incorporated into the batter, taking care not to overmix.
Step 5: Prepare Baking Dish and Bake
Grease and lightly flour an 8 x 4-inch soufflé dish, making sure every part of the inside is evenly coated to prevent sticking.
Pour the prepared batter into the dish.
Bake in a preheated 325°F oven for 1 hour, or until a toothpick inserted into the center comes out clean, indicating the pudding is fully cooked.
Step 6: Serve and Garnish
Once baked, allow the fig pudding to cool slightly.
Spoon it out onto plates or cut it into wedges as desired.
Garnish each serving with a dollop of whipped cream for a delightful finishing touch before serving.
Enjoy your rich and flavorful fig pudding!
