La Cuisine - The Cook's Resource


Figgy Pudding

 In response to your many requests for a real fig pudding, we include this delectable recipe from THE FANNY FARMER COOKBOOK, by Marian Cunningham.

Category:  DESSERTS  - 


For 1 people ()


  • 1 cup(s) dark Muscovado sugar
  • 1 cup(s) finely chopped dried figs
  • 1 teaspoon(s) Chinese cinnamon
  • 1 teaspoon(s) salt
  • 0.5 cup(s) raisins
  • 0.33 cup(s) butter or finely ground suet
  • 0.25 teaspoon(s) freshly grated nutmeg
  • 2 tablespoon(s) flour
  • 2 teaspoon(s) Bakewell baking powder
  • 2.5 cup(s) dried breadcrumbs (homemade is best)
  • 0.75 cup(s) currant
  • 0.75 cup(s) milk
  • 4 large eggs, well beaten

Figgy Pudding Directions

Butter a two-quart steamed pudding mold.

Heat water in a pot large enough to hold the mold.

Soak the breadcrumbs in the milk, then add the eggs, sugar, salt, baking powder, cinnamon, nutmeg. Combine thoroughly.

Dredge all the fruit with the flour.

Work the butter or suet in another bowl until it is as creamy as possible and add the fruit.

Combine with the bread and milk mixture and beat to blend thoroughly. Spoon into mold.

Clamp lid on mold and place in pot of simmering water. Water should come 2/ 3 of the way up the side of the mold.

Steam pudding for 3 hours. Remove from pot and allow to cool before unmolding.

This no-fail pudding can be soaked in liqueur or fruit juice and wrapped in our wonderful cheesecloth (9 sq. feet, $4) and plastic wrap, stored in the refrigerator or freezer, then reheated in the microwave. It can also be returned to the mold and re-steamed for half an hour. This is a great do-ahead recipe.

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