Gettin' Figgy with It: A Figgy Pudding Primer

Enjoy a Christmas classic.
Enjoy a Christmas classic.

I'm not going to deny it: I've always wondered what figgy pudding actually is, and why it's not as popular in the United States as it is in Europe. It's figgy. It's pudding. How can it not be great? After doing a little research, I found myself tempted to give it a go this holiday and make my own. Figgy pudding comes from our good friends from "across the pond." Their version is not too far from what I have for you today, but there are a few differences. The original version is made with suet, a hard beef or mutton fat. Considering that suet is not readily available in most parts of this country, I'm substituting good ol' butter. Also, figgy pudding is made in a pudding or bundt pan and steamed on the stove top for hours. For the purpose of putting a spin on the traditional, I'm making this figgy pudding in individual portions and steaming in the oven to cut the cook time in half. Don't worry, though - you figgy pudding traditionalists can still light these on fire for an amazing holiday presentation!

Ingredients

10 dried figs, cut into small pieces
1/2 cup golden raisins
1/2 cup water
2/3 cup dark rum
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
1 cup dark brown sugar
1 stick unsalted butter, melted
1/2 cup breadcrumbs
1/2 cup dried cranberries or cherries

Related: Get lost in our gallery of 39 sweet Christmas cookies

Directions

1. Preheat oven to 375°F. Grease 6 4-ounce ramekins with baking spray or softened butter. Place ramekins in an oven-safe 9" x 13" baking dish. Set aside until needed.

2. In a saucepan over medium-high heat, combine figs, raisins, water and bring to a boil. Simmer until the water has almost evaporated, about 3 minutes. Add rum and simmer until reduced to 1/4 cup, about 5 to 10 minutes.

3. In a large bowl, combine flour, baking powder, cinnamon, ginger, cloves, and salt.

4. In another bowl, whisk to combine eggs, brown sugar, and butter. Add fig and raisin mixture and stir.

5. Using a spatula, add the wet ingredients into the dry ingredients and stir until just combined. Fold in breadcrumbs and cherries or cranberries.

6. Fill the ramekins with the batter leaving a 1-inch space from the top. Carefully pour boiling hot water into the base of the baking dish until the water level reaches halfway up the ramekins. Cover tightly with foil and place the baking dish in the oven. The water will help steam the puddings. Bake for 40 minutes until set. Remove the ramekins from the water bath. Run a knife around the edge of the ramekins to loosen the puddings. Place a serving plate on top of the ramekin and flip the plate and ramekin upside down, inverting the figgy pudding onto the plate. Serve warm garnished with dried cherries, rum soaked raisins and cherries, or ice cream.

Optional, for adults: Traditional figgy pudding is served flambé style. If you're brave enough to do this, heat 3/4 cup dark rum or brandy in a saucepan until warmed but not boiling. When ready to serve, pour 2 tablespoons of heated rum or brandy over the figgy puddings and immediately light the top of the figgy puddings with a match or lighter. The alcohol will gently flame for a few seconds and will burn off.

-By Meredith Steele

For 30+ Christmas desserts that made our "nice" list, visit Spoonful!

Spoonful | Make. Everyday.
Spoonful | Make. Everyday.

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