Figgy Pudding

Figgy Pudding

Made  times
meghanhandelman 0

"Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 35 m servings 465 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
  3. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
  4. Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
  5. Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.


  • Cook's Note:
  • Fiori di Sicilia is a floral orange flavoring used in Italian Pandoro. Although not absolutely necessary for this recipe, I thought it added an exotic what-is-that-flavor to the dessert.


Most helpful
Most positive
Least positive

This is terrific. Mine came out spongy and dense. Old bread from baking was used for the bread crumbs. I used 1/2 tsp vanilla and about 6 drops orange oil. I am familiar with Fiori de sicil...

Just made this pudding and it is delicious. Dense fig flavor. It only took 1 1/2 hours to cook instead of two.

What's it taste like? A delicious, moist, heavy, orange fruitcake! Agree with 1 reviewer, mine was done in 1.5 hours. Awesome recipe, thanks!

Other stories that may interest you