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"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." — meghanmacrae
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1 3/4 cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 1/2 cups white whole-wheat flour (such as King Arthur®)
1 cup white sugar
2 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 1/2 cups dry bread crumbs
1/2 cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
1/2 teaspoon orange-vanilla flavoring (such as Fiori di Sicilia® (optional)
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 sicily but can no longer afford it. So I learned to substitute the above in varying ratios and get just about the same flavor profile when I think it is called for. Than you very much.
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* Percent Daily Values are based on a 2,000 calorie diet.
Figgy Pudding
Serving Size: 1/10 of a recipe Servings Per Recipe: 10 Amount Per Serving Calories: 465 Calories from Fat: 145
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