Figgy Pudding

Disclosure: This post has been sponsored by Valley Fig. I was sent a California Fig Care Package purpose creating this recipe, but all opinions are my own. #ad #VFigFeed #ValleyFigHolidays #12DaysofChristmas 

You guys!  I made Figgy Pudding!  Like from the Christmas song!

When I realized that I would have the opportunity to work with Valley Fig, I knew I wanted to attempt this Christmas classic.

As I started researching Figgy Pudding, I found that it has a very long history, showing up in classic literature (like Dickens’ Christmas Carol) to the Christmas tune we all know and love.  However, the dishes from the tune are much different than a more modern take on Figgy Pudding, like the recipe below.

Some early versions of this recipe were likely much more savory in nature.  And the “figgy” may not have referred to figs at all, but just dried fruits of some sort. 

Other versions were similar to fruitcake, wherein a dried fruit studded cake was steamed weeks before serving and soaked in brandy, then reheated prior to serving.

More modern takes on this recipe are often soaked in rum and lit on fire for a stunning presentation.

In this version, I used only figs, and the cakes are cooked in a water bath to resemble steaming.  However, rather than waiting weeks before serving, this sweet dessert is served the same day it’s made.

The whole family loved this treat and I think it may become a fun new Christmas tradition for us!

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Figgy Pudding

Adapted from Nitty Gritty Life

Figgy Pudding

1 cup chopped dried figs (about 6 ounces)

1 cup water

½ teaspoon baking soda

¼ cup butter, softened

½ cup brown sugar

1 egg

1 tablespoon dark rum

1 ¼ cup all purpose flour

½ teaspoon cinnamon

1 ½ teaspoons baking powder

Caramel Sauce

¼ cup butter

½ cup brown sugar

2 tablespoons dark rum

Place the chopped figs and water in a small saucepan.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Remove from heat and stir in the baking soda (mixture will fizz).  Set aside to cool.  Once cool, place the mixture into a food processor and puree until smooth.

Preheat the oven to 350 degrees F and spray 4 small ramekins with nonstick spray.

Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment.  Cream the butter and sugar.  Add the egg and rum, beating until well combined.

Add the fruit puree and mix until fully combined.  Add in the flour, cinnamon, and baking powder, mixing until just combined.

Divide the batter evenly between the ramekins, taking care that each ramekin is no more than 2/3 full.

Place the ramekins into a large baking dish.  Add hot water to the baking dish, until the water level reaches about half way up the ramekins.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.  Remove from oven and cool completely.

Just before serving, make the caramel sauce.  Heat the butter and brown sugar in a small saucepan over medium-high heat.  Boil for 2-3 minutes until thickened, stir in the rum.  Set aside.

Invert the figgy puddings onto serving plates.  If desired, reheat briefly, then pour sauce over the top and serve.