Figgy pudding is dense and moist — a perfect finale to your Christmas dinner. Though traditionally steamed or boiled, this figgy pudding recipe is baked in a fluted tube pan. Orange zest, orange marmalade, and orange flavoring add fruity flavor to every bite. Drizzle a sweetened glaze over the cake before slicing, or add a dollop of whipped cream to each piece.
Ingredients
- ¾ cups buttermilk: 1 piece
- ounces dried Calimyrna figs: 12 piece (chopped)
- ½ cups white whole-wheat flour (such as King Arthur): 1 piece
- white sugar: 1 cup
- ½ teaspoons baking powder: 2 piece
- ground nutmeg: 1 tsp
- ground cinnamon: 1 tsp
- salt: 1 tsp
- eggs: 3 piece
- ½ cups dry bread crumbs: 1 piece
- butter: 0.5 cup (melted)
- almonds: 1 pack (2.45 ounce pack, sliced)
- orange marmalade: 3 Tbsp
- orange zest: 1 Tbsp (grated)
- orange-vanilla flavoring, such as Fiori di Sicilia: 0.5 tsp (optional)
Metric Conversion
Stages of cooking
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Gather all ingredients. Allrecipes/Oana Ennis
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Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool. Allrecipes/Oana Ennis
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Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil. Allrecipes/Oana Ennis
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Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl. Allrecipes/Oana Ennis
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Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended. Allrecipes/Oana Ennis
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Gradually mix in the sifted flour mixture until just incorporated. Allrecipes/Oana Ennis
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Spoon batter into the prepared pan and cover with the greased foil. Allrecipes/Oana Ennis
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Bake in the preheated oven until firm and pulling away from sides of the pan, about 1 hour 15 minutes to 2 hours. Allrecipes/Oana Ennis
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Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.
