Figgy Pudding

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 317 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• ½ cup butter, melted
• 2 ½ teaspoons baking powder
• 1 tablespoon grated orange zest
• 3 tablespoons orange marmalade
• 1 ½ cups dry bread crumbs
• 1 ¾ cups buttermilk
• 1 (2.45 ounce) package sliced almonds
• 12 ounces dried Calimyrna figs, coarsely chopped
• 1 ½ cups white whole-wheat flour (such as King Arthur®)
• ½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia® (Optional)

Recipe Instructions

Step 1

Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.

Step 3

Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.

Step 4

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.

Step 5

Gradually mix in the sifted flour mixture until just incorporated. Spoon batter into the prepared pan and cover with the greased foil.

Step 6

Bake in the preheated oven until firm and pulling away from sides of the pan, 1 hour 15 minutes to 2 hours.

Step 7

Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.