Delicious Figgy Pudding Recipe

Name: Delicious Figgy Pudding Recipe
Total time: 1 hr 50 mins
Ingredients: 1.75 cups buttermilk; 12 ounces dried Calimyrna figs, coarsely chopped; 1.5 cups white whole-wheat flour (such as King Arthur®); 1 cup white sugar; 2.5 teaspoons baking powder; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon salt; 3 eggs; 1.5 cups dry bread crumbs; 0.5 cup butter, melted; 1 (2.45 ounce) package sliced almonds; 3 tablespoons orange marmalade; 1 tablespoon grated orange zest; 0.5 teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®

Our figgy pudding offers a dense and moist texture, making it the perfect finale for your Christmas dinner. While traditionally steamed or boiled, this easy figgy pudding recipe is baked in a fluted tube pan. Orange zest, marmalade, and flavoring infuse a delightful fruity flavor into every mouthful!

Total time1 hr 50 mins
Prep time15 mins
Cook time1 hr 25 mins
Yield14

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Servings

Instructions

Gather all ingredients for your figgy pudding.
Gently warm buttermilk and dried figs in a saucepan over medium-low heat until the figs soften, approximately 10 to 15 minutes. Then, set aside to cool completely.
Preheat your oven to 350 degrees F (175 degrees C). Grease a tube pan thoroughly. Also, grease one side of a sheet of aluminum foil to prevent sticking.
In a mixing bowl, sift together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a separate large bowl, beat the eggs with an electric mixer on high speed for about 1 minute. Incorporate the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring. Mix on low speed until everything is well blended.
Gradually incorporate the sifted flour mixture into the wet ingredients until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared tube pan and cover the top with the greased foil, ensuring the greased side faces down towards the batter.
Bake in the preheated oven until the pudding is firm to the touch and begins to pull away from the sides of the pan, which should take approximately 1 hour 15 minutes to 2 hours.
Once baked, remove the figgy pudding from the oven and allow it to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition

Calories: 317 kcal
Fat Content: 11 g
Fiber Content: 6 g
Sodium Content: 395 mg
Protein Content: 6 g
Cholesterol Content: 19 mg
Carbohydrate Content: 54 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g