Now Bring Us Some Figgy Pudding

This post is a little overdue.

During the holiday season I tend to become sentimental and nostalgic, craving those old-timey white Christmases of yore. I like to read Dickens and picture roast goose, roasted chestnuts, sugar plums and of course, figgy pudding.

I'm all about bringing back old traditions of Christmases long ago. Why make a figgy pudding? Why NOT?

I made this recipe twice: once for a pre-Christmas party, once for New Year's Day. Let me tell you, there is no better way to impress your guests than to set a figgy pudding alight and watch it blaze with purple-blue flames.



This recipe has been modified and adapted to suit my sensibilities, tastes, and inclinations against absurdly time-consuming processes such as steaming. This recipe is for a baked pudding, though if you have the time and patience to steam it, be my guest.

Old and New Figgy Pudding
* 1/2 cup butter, softened
* 1 egg, beaten
* 1/2 cup molasses
* 1/2 cup honey or maple syrup
* ½ tsp lemon or orange peel, grated (although if you can get candied orange peel, that would be even better)
* 2 cups mixed chopped dried fruit, including figs (other suggestions include dates, apricots, plums, and raisins)
* 1 cup buttermilk
* 1 tsp brandy, plus more for dousing
* 1 tsp salt
* 1/2 tsp ground nutmeg
* 1/2 tsp ground cinnamon
* 1/2 tsp baking soda
* 2 tsp baking powder
* 2½ cups all-purpose flour


In a large bowl, cream the butter.
Add the egg, molasses and honey. Beat thoroughly.
Now, add dried fruit, lemon peel, brandy, and buttermilk. Blend for one minute.
In a separate bowl, mix the dry ingredients together, then stir them into the wet ingredients. Blend thoroughly.

Pour batter into a large greased souffle dish. I would give more specific measurements, but I did this on the fly in unfamiliar kitchens both times, and just made my best guess at what would hold the batter. Err on the side of large for your baking dish. This pudding rises high.

Bake at 325 F for about one hour. Make sure it is baked all the way through. Don't just assume. You'll be sorry.

When ready to serve, douse it in brandy and set it on fire. For a more dramatic effect, turn out the lights beforehand. Don't worry about the flames; they should burn themselves out, but do have a lid on hand just in case. Enjoy, and bask in the awe of all your party guests.