Last updated on January 26th, 2012
(Reposted from Dec. 3, 2010) LAST NIGHT — and mostly out of sheer curiosity — I made the Figgy Pudding of Christmas carol fame. I’ll admit the recipe I adapted (from Dorie Greenspan) is not an easy one; it involves 18 ingredients, and also a half-hour of prep time. Make that one hour of prep if you stop to take photographs along the way, as I did. But I think the final product, pictured up top, is well worth the time. For Figgy Pudding is spicy-fruity-boozey-delicious. Furthermore, you get to flame this dessert at the table. Now that’s fun!
Figgy Pudding
Ingredients
12 large, dried figs, finely diced
1 cup dried cranberries
1 cup dried cherries
1/2 cup raisins
1/2 cup water
1/2 cup dark rum
1/3 cup cognac or brandy (plus more, for flaming)
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup brown sugar, packed
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
3 large eggs
2 cups fresh white bread crumbs
1 stick (4 ounces) unsalted butter, melted
Extra butter for greasing the tube pan
Special Equipment – a non-stick tube pan that holds at least 8 cups; a stockpot, wide enough to hold the tube pan; a kitchen towel, which will act as a cushion between stockpot and tube pan; a saucepan that holds at least 6 cups; a wire whisk. An electric mixer (outfitted with a wire whisk) is helpful, but not essential.
Butter the tube pan extremely well.
1. Put the chopped figs and 1/2 cup of water in the saucepan; bring to a boil. Reduce heat and simmer, uncovered, for about 5 minutes, or until much of the water has evaporated.
2. Add the cognac, the rum, and the raisins to the figs. Bring to a boil, then immediately remove from heat. Ignite the liquid with a match, and let it flame for 2 minutes. Then extinguish the flames by covering the pot.
3. Using either a whisk or a food processor, blend together the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt; set aside.
4. By hand or with the help of an electric mixer, beat the eggs and brown sugar until they are thoroughly blended. Then use a rubber spatula to incorporate first the bread crumbs, then the melted butter, then the fig mixture and all of its liquid, then the dry ingredients from step 3. Finally, fold in the cherries and cranberries.
5. Scrape the batter into the tube pan, and seal the pan tightly with aluminum foil. Place a folded kitchen towel in the bottom of the stockpot, and lower the tube pan onto the towel. Fill the pot with enough hot water to come 1/2 to 2/3 up the sides of the tube pan. Bring to a boil, then reduce to a simmer. Tightly seal the top of the stockpot with both aluminum foil and a lid. Let the pudding steam gently for 2 hours.
6. Remove lid and foil from the stockpot, and bring the pot to the kitchen sink. Tilt the pot to pour off most of the water; tilting will cause the tube pan to sit upright along the long side of the stockpot, thus making it easy to retrieve. Set the pudding on a wire rack, remove its foil seal, and let cool for 5 minutes.
7. Run a plastic knife between pudding and tube pan. To unmold, place the wire rack over the tube pan and invert the two. Let cool at least 30 minutes before serving.
8. To flame the pudding, gently heat (do not boil) 1/3 cup of cognac in a saucepan. Pour the liquor of the pudding, then ignite with a match. The flames will die out within seconds.
My taste-tester and I enjoyed this pudding with no accompaniment whatsoever. You, however, might like to serve it with whipped cream or ice cream.
If you enjoy the recipes I test (or invent) for you, please let me know. Either click the “like” button or post a comment below. Even better…do both.
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Brenda Johnson says
“Delicious” barely begins to describe the perfect combination of holiday flavors and aromas captured in your figgy pudding!!! What a special dessert to share with loved ones during this Christmas season- thank YOU for sharing with me!
Kevin Lee Jacobs says
Brenda – glad you like it!
I'm having a slice for breakfast this morning. It's probably as healthy as granola. Loaded with fiber, too, from all the dried fruit.
Sheila says
Kevin, I love all of your gardening, decorating and cooking posts! Keep 'em coming!
Adele says
Kevin, I'm going to make this. Sounds like a lot of ingredients, but most of the “old world” specialty dishes do require them!
GothamDan says
I always wondered what figgy pudding was. Now I know, although as a non-cook, I'll have to imagine that I am spicy and fruity (and maybe boozey) enough.
Kevin Lee Jacobs says
GothamDan – I'll tell you this: Make the above recipe for Figgy Pudding, and you will instantly become an accomplished chef.
DanaBanana says
Just finished making the “figgy pud”. Thanks for your easy to follow instructions. Can't wait to see what it tastes like. Sure does make the house smell like Christmas!
Kevin Lee Jacobs says
DanaBanana – so glad you tried this recipe, and found the directions easy enough to follow. It should taste even better than it smells!
firepits says
Nice! The pudding looks great. Will try making this cake for my kids.
Kevin Lee Jacobs says
Welcome, firepits. I hope you'll try the pudding and report back.
Michele says
Hi Kevin. I wonder if you could make this in Ramikins in the microwave? I ask this because finally this year I made Christmas Pudding. A recipe I’ve had for years by Martha Stewart. I cooked it in the same manner as your Figgy pudding but my mold was not as big as Marthas recipe called forh so I had leftovers. I put the leftovers in a bowl in the microwave for I think, ( I could be wrong) 10 minutes or less and it came out tasting the same as the one I had cooked in the bath. I think I will make this Figgy Pudding next year. Looks absolutely delicious! Have a great weekend Kevin. Love love love your weekly letters. Can’t wait to get them. I’ve learned a lot from them.
Evelyn says
OMG I love everything about you 🙂 I have always dreamed of having an old Victorian Home with beautiful gardens and time to really cook and bake. Thanks for sharing I am a true admirer. I will make figgy pudding, i will make figgy pudding, i will make figgy pudding. And yes I’m clicking my heels 🙂
Mary H. says
Looks great, think I might attempt to make this. Thank you.
Sidney says
Wow, would love to try that but dont think I will be making it any time soon, or at least not until I get my stove fixed. These newfangled stoves use electronics just so you’ll have to replace parts. My last two were electronic and something went out on them within a couple of years of buying them. I’m waitng on my rich uncle to get out of the poor house to buy the part needed. Meanwhile I use hotplates and a toaster oven. Well, I digress. sounds like a wonderful desert. I love your website.
Respectfully,
Sidney
Carey says
Kevin, do you ever serve this with hard sauce?
Kevin Lee Jacobs says
Hi Carey -This figgy pudding is wonderful as is. Would be even more wonderful if served with hard sauce. Enjoy!