Figgy Pudding

  • 0 minutes
  • 19 ingredients
  • 8 steps


  • 12 dried figs, cut into small pieces
  • 1/2 cup water
  • 1/2 cup golden raisins (or regular is fine too)
  • 1/2 cup Rum
  • 1/2 cup Brandy
  • 1.5 cups Flour
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup brown sugar
  • 1 stick melted unsalted butter
  • 2 cups white bread crumbs
  • 1 cup dried cherries
  • 1 cup dried cranberries
  • 1/3 cup branding for flaming the pudding (if desired)


  1. In a small sauce pan, combine figs and water over medium-high heat. Bring to a boil and lower to a simmer in order to help water evaporate and plump the figs.
  2. Once figs are plumped, add the raisins, run and brandy and bring back to a boil. At this point, you will want to flame the mixture by dipping the pan down to the burner. Please make sure you have a hood if doing this process and also a lid handy to help extinguish the flame after 1-2 minutes of cooking out the alcohol.
  3. Combine flour, baking powder, ginger, nutmeg, cloves and salt. Set aside.
  4. Cream together the eggs, brown sugar and butter. Add bread crumbs, dry mixture, fig mixture. Combine until mixed.
  5. Fold in the rest of the dried ingredients including cherries and cranberries.
  6. Using a bundt pan that has been greased with oil and butter, empty batter into the pan.
  7. Bake or steam at 350 F for 45 minutes. To test when it is done, place a toothpick or skewer into the center, remove and it should come out dry.
  8. Serve with whipped cream if desired.
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