Fig Pudding
Fig pudding combines sweet figs, raisins, and warm spices for a comforting dessert, perfect for cozy gatherings and those who enjoy rich, fruit-forward flavors.
Ingredients
Instructions
- Combine sugar, suet, egg, and milk in a mixing bowl.
- Sift together flour, salt, baking powder, cinnamon, cloves, and ginger; gradually stir into the wet mixture.
- Add bread crumbs, raisins, and figs; mix well.
- Pour the batter into a buttered baking dish.
- Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider substituting butter for the suet. If you don't have fresh figs, dried figs can be used, but chop them into smaller pieces for even distribution. Adding a splash of vanilla extract can enhance the overall flavor profile. Also, make sure to sift your dry ingredients well to avoid clumps, which is crucial for achieving the right texture in this pudding.
Serving Suggestions
Serve the fig pudding warm, optionally drizzled with a warm vanilla sauce or accompanied by a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Marion'S Candy for a sweet treat after dinner. Add a sprinkle of powdered sugar on top for presentation and enjoy it as a cozy dessert during the colder months.
Storage & Reheating
To store leftovers, allow the fig pudding to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. To reheat, slice the pudding and warm it in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fig Pudding contains roughly 530 calories, with 9g protein, 82g carbohydrates, and 19g fat. It is an excellent source of calcium (44% of the Daily Value) and iron (27% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this fig pudding in advance?
Yes, you can prepare the fig pudding a day ahead. Simply follow the recipe and store the uncooked batter in the refrigerator. When ready to serve, pour it into the baking dish and bake as directed. This can also enhance the flavors as they meld overnight.
What can I use as a substitute for suet?
If you prefer not to use suet, you can substitute it with an equal amount of unsalted butter or vegetable shortening. Both options will provide similar moisture and richness to the pudding without compromising the flavor.
How do I know when the pudding is done baking?
The fig pudding is done when it has risen and is golden brown on top. You can test for doneness by inserting a toothpick in the center; if it comes out clean or with a few moist crumbs, it's ready. Avoid overbaking, as this can dry out the pudding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).