Fig Duff

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"This is a simple steamed pudding or duff. It is best served with a good sweet hard sauce and warm, some prefer room temp or cool. All is good. Great comfort food."
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4 h 20 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg and cloves. Cut the butter into the crumb mixture using a pastry blender or two knives until the mixture is coarse and crumbly. Butter lumps should be no larger than peas. Mix in the milk, eggs and sugar until well blended, then stir in figs and pecans. Cover, and let stand for 30 minutes.
  2. Preheat the oven to 250 degrees F (120 degrees C). Grease a large pudding mold. Give the batter another stir before transferring to the prepared pudding mold. Place the mold into another larger baking dish, place the pudding mold and dish into the oven, then fill the outer dish with at least 1 inch of water.
  3. Steam for 4 hours in the preheated oven, or until the pudding is firm. Cool slightly before removing from the mold. Best served with a lemon hard sauce.



I searched out this recipe because my new sis in law wanted to bring a new tradition to the family. she put me in charge of the "flaming figgy pudding" on christams eve and I decided it needed r...

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