Figgy Pudding


  • 1 1/2 cups chopped dried figs
  • 1 1/2 cups water
  • 1 teaspoon bicarbonate of soda
  • 125g unsalted butter,softened
  • 1 cup brown sugar, firmly packed
  • 3 eggs
  • 1 cup self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup packaged ground almonds,
  • 1/4 cup finely chopped walnuts
  • whipped cream to serve
  • fresh fig wedges and raspberries to decorate


  • 1 cup brown sugar, firmly packed
  • 1 x 300ml carton thickened cream
  • 125g butter


  1. Grease a deep, 22cm round cake pan; line
    base with baking paper.
  2. Combine figs and water in a pan. Bring to boil; remove from heat. Add soda; cover. Stand for 5 minutes. Blend or process until just smooth.
  3. Beat butter and sugar with an electric mixer until light and fluffy; beat in eggs one at a time.
  4. Transfer mixture to a large bowl. Stir in combined sifted flour and spices, nuts and warm fig mixture. Pour into prepared pan.
  5. Cook in a moderate oven, 180C, for about 1 hour, or until cooked, when tested. Stand pudding in pan for 10 minutes before turning out
    onto a plate.
  6. SAUCE. Combine all ingredients in a small pan; stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, for 3 minutes,
    or until sauce is slightly thickened.
  7. Serve pudding with Sauce and whipped cream; decorate with fresh fig wedges and raspberries.

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