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Figgy Pudding

Figgy Pudding — a pudding recipe, 18 ingredients.

Pudding

contains glutencontains dairycontains eggscontains nutscontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ cup butter
  • ½ cup vegetable shortening
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 cup milk
  • 2 tablespoons rum extract (or flavored extract of your choice)
  • 2 apples, peeled, cored, and finely chopped
  • 2 pounds dried figs, ground or finely chopped
  • Grated peel of 1 lemon and 1 orange
  • 1 cup chopped nuts
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 ½ cups dried bread crumbs
  • 2 teaspoons baking powder
  • 3 large egg whites, stiffly whipped
  • 1 strip of bacon, finely crushed (optional; New England variant)
  • 1 teaspoon of hard sauce, for drizzling
Make it lactose-friendly
  • ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 325 °F. Generously grease an oven-proof 2-quart bowl or mold; set aside.
  2. Cream together butter and shortening.
  3. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel.
  4. Add next 6 ingredients, mixing well. Fold whipped egg whites into mixture.
  5. Pour into prepared bowl or mold, place into large shallow pan, and place on middle rack in oven.
  6. Fill the shallow pan half-full with boiling water, and slowly steam pudding in oven at 325 °F for 4 hours, replacing water as needed.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0