Figgy Pudding is a traditional English steamed pudding, similar to Christmas pudding. Instead of using ingredients such as candied or other dried fruits, the base is dried figs. Legend has it that this recipe came to North America from English seamen -- the dried figs lent themselves to long voyages, and the pudding would be boiled in a cloth. Some of the recipes we’ve heard about date back to the 1800’s.

Here is one version of steamed Figgy Pudding. When served with a hard sauce, it’s a delicious dessert alternative.

Oven-Steamed Figgy Pudding

Makes one 2-quart mold

2 cups all-purpose flour, unsifted
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup firmly packed brown sugar
1/2 cup butter or margarine
1 cup buttermilk
2 cups chopped California dried figs, stems removed
1 cup chopped walnuts

In a large bowl, mix flour, baking soda, cinnamon, nutmeg and brown sugar. Add butter and buttermilk and beat until smooth and well blended. Fold in figs and nuts. Spoon mixture into a heavily greased 2-quart pudding mold. Cover the mold with a greased lid or foil. Bake in a preheated moderate oven (350 F) for 1-1/2 hours. Uncover and let cool in mold for 15 minutes. Tap to loosen pudding and unmold on a platter. Serve warm with sweetened whipped cream or hard sauce.

Hard Sauce

Makes 2-1/2 cups.

1 cup soft butter or margarine
1 cup granulated sugar
2 cups sifted confectioner's sugar
Grated rind of 1 orange
1/4 cup orange liqueur

Mix butter, sugars, orange rind and liqueur. Beat until soft and fluffy. Chill until ready to spoon on warm pudding.