Figgy Pudding
Try this Figgy Pudding recipe, or contribute your own.
Try this Figgy Pudding recipe, or contribute your own.
- 1 large egg
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 cup granulated sugar
- 2 cups whole milk
- 3/4 cup whole milk
- 1/2 cup (1 stick) butter melted
- 3/4 cups granulated sugar
- 1 tsp. ground cinnamon
- 1 1/2 cups plain breadcrumbs
- custard sauce:
- 1 pound fresh figs (dried figs, chopped, may be substituted)
- 2 1/2 ts. baking powder
- 1/2 tsp. ground nutmeg
- 1 tablespoon orange zest fresh (or 1 tsp. dried)
- 1 cup chopped walnuts (i like to dry roast them in a sau
- Carbohydrate 27.1114153455236 g
- Cholesterol 127.784908347754 mg
- Fat 16.9132571741967 g
- Fiber 1.50925583838578 g
- Protein 8.33449916870139 g
- Saturated Fat 9.12762795462023 g
- Serving Size 1 1 Serving (133g)
- Sodium 531.445683598326 mg
- Sugar 25.6021595071378 g
- Trans Fat 1.62926573376752 g
- Calories 296 calories
Step-by-step
- Preheat oven to 350 degrees.
- Generously butter a 2-quart pudding mold, pudding basin, or bundt pan.
- In a medium saucepan, warm milk over low heat, add figs, cover and let simmer for 10 minutes. DO NOT LET MIXTURE COME TO A BOIL.
- Meanwhile, in a medium bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon and salt.
- In a large bowl, mix together the eggs and melted butter until frothy.
- Slowly add breadcrumbs and orange zest.
- Add the milk and fig mixture and using a wire whisk, gradually add flour mixture until just blended.
- Stir in walnuts.
- Spoon pudding batter into prepared pudding mold.
- Cover and place mold in a large roasting pan or casserole dish.
- Pour enough boiling water into the bottom of the roasting pan or casserole dish to cover the bottom ¾ of the mold. This water bath will help the pudding cook evenly and keep it from scorching.
- Cook the pudding in a preheated oven for 1 to 2 ½ hours.
- You may insert into the center of the pudding a wooden skewer or toothpick to check for doneness. If the pick comes out clean, then the pudding is done.
- Allow pudding to cool for 15 minutes before inverting and unmolding onto a serving plate.
- If desired, dust with confectioners' sugar or, for a very festive look, pour the warm custard sauce over the pudding and place a holly sprig on top.
- Serve with custard sauce or sweetened whipped cream.
- To make the custard sauce: In a medium saucepan, scald milk and allow to cool.
- Mix together remaining ingredients except for the butter.
- Add to cooled milk.
- Cook over very low heat until thickened.
- Remove from heat and stir in butter, mixing well.
A Figgy Pudding Story: Warmth, Tradition, and a Pinch of Nostalgia
The aroma of warm spices and simmering figs hangs heavy in the air, a comforting scent that instantly transports me back to my grandmother's kitchen. It's the smell of Figgy Pudding, a recipe passed down through generations, a tradition I've embraced not just for its deliciousness, but for the memories it evokes. This isn't just a dessert; it's a time capsule, a warm hug on a cold winter's day, a testament to the simple joys of family and home-baked goodness.
My grandmother, a woman whose hands were as warm and comforting as her kitchen, made Figgy Pudding every Christmas. It was a ritual, a carefully orchestrated process that began weeks before the holiday, with the selection of the freshest figs, their plumpness a promise of the rich, dense pudding to come. She'd hum softly as she worked, her movements precise and practiced, each step a whispered story of Christmases past. The process was more than just baking; it was an act of love, a dedication to the time-honored tradition, a tangible expression of the warmth and connection that defined our family gatherings.
The recipe itself is a treasure, a handwritten card tucked away in a worn cookbook, stained with the evidence of countless successful batches. Each ingredient plays its part, a carefully balanced harmony of flour, sugar, spices, and the star of the show, those magnificent figs. The slow simmering, the gentle whisking, the patient baking – all contribute to the pudding’s unique texture, a happy marriage of soft, moist crumb and bursts of figgy sweetness. The custard sauce, a creamy, vanilla-infused complement, is the perfect finishing touch, adding an extra layer of decadence and richness.
Beyond the culinary delight, making Figgy Pudding is a meditative practice. The rhythmic stirring, the anticipation of the oven's warmth, the eventual unveiling of the perfectly browned pudding – it’s a journey of patience and satisfaction. It's a moment to disconnect from the frenetic pace of modern life and reconnect with something timeless, something grounded in tradition and the simple pleasure of creating something beautiful and delicious from scratch.
And the taste? Oh, the taste! Each bite is a symphony of flavors – the sweetness of the figs, the warmth of the spices, the comforting embrace of the creamy custard. It's a taste that evokes memories, warms the soul, and reminds me of the enduring power of family traditions. It's not just a dessert; it's a legacy, a story told through the careful preparation and shared enjoyment of a truly special treat. It’s the embodiment of warmth, tradition, and a whole lot of love, all wrapped up in a wonderfully moist and flavorful Figgy Pudding.
This year, as I prepare my own Figgy Pudding, following in my grandmother’s footsteps, I feel not just the warmth of the oven, but the warmth of her memory, the enduring connection to a tradition that binds generations. It's a reminder that the simplest things – the scent of baking spices, the act of creating something with love, the sharing of a delicious dessert with those we cherish – are often the most valuable treasures.
This recipe, passed down through my family, isn't just a collection of ingredients; it's a recipe for warmth, tradition, and creating memories that will last a lifetime.
More than just a pudding, it's a piece of home.
