Oh, bring us a Figgy Pudding, oh, bring us a Figgy Pudding, oh bring us a Figgy Pudding and a cup of good cheer! So the song says. This Figgy Pudding recipe absolutely rocks. If you want to surprise your family with a wonderful, traditional holiday dessert this year, why don’t you give this Figgy Pudding recipe a try? My Figgy Pudding is based on one of my favorite Peach Cobbler recipes using figs instead. It exceeded my wildest expectations for deliciousness.
I looked up many ways to make Figgy Pudding. One of the traditional English ways to make it is as a steamed pudding, but I saw just as many that looked like cobblers and crisps, so I chose to make it like that instead. Back in September I hosted a New Member’s Luncheon at our church and asked other folks to bring sides and desserts.
One of the guys who is a grocer brought a whole bunch of fresh figs. I begged him to allow me to take them all home because I was planning on making my Fig Cake recipe with them. Unfortunately, when I looked at the ingredients for the Fig Cake (which I haven’t made in years) it turns out it uses Fig Preserves rather than fresh figs. I wanted to use up the figs and so this idea sprang to mind.
I LOVED the way this recipe turned out. The only thing that would have improved it was to have eight full cups of diced figs (and I only had six). That would have made this a little more fruity, which we prefer. So I will provide both measurements in the recipe card below.
This easy Fig Cobbler recipe uses figs mixed with cinnamon, nutmeg, lemon juice and sugar. After pre-baking the fig mixture, you top it with a delicious topping and sprinkle it with sugar. Figgy Pudding is delectable whether you serve it hot, straight out of the oven and plain, or with ice cream on top.
I brought it to an ice cream fellowship we were having with our Sunday school class on a Saturday night back in September. Then the next morning we had breakfast in our class so I brought the leftovers there. I asked almost everyone to give it a try. Just about everybody was game, and everyone who actually tasted it loved it!
Don’t let the awful taste of Fig Newtons put you off. Figs are a wonderful fruit. I didn’t even have to peel them for this recipe. All I did was cut off the stems from the top. Then I cut them down in quarters or eighths, depending on the size of the fig.
I’m not sure if you can get frozen figs this time of year, but if you have access to figs, this has got to be one of the desserts you make for the Thanksgiving and Christmas holiday season. It is so wonderful. Unless your friends or family have grown up eating figs, they probably won’t even be able to tell you what it’s made of–only that it tastes divine! So cheer yourself up with some Figgy Pudding and hot apple cider or Wassail for the holidays. I guarantee everyone will want this recipe! 🙂
Figgy Pudding is so delectable you won’t be able to put down your spoon!
If you can find fresh figs, this is a great way to use them up.
Your family will rave over this dessert during the holidays.
Here’s what I did.
I used these ingredients for the fig mixture. This yielded only 6 cups of diced figs. 8 cups is better.
This is what the inside of the fig looks like like. I cut off the stem tops, halved the figs, and then quartered them.
Place figs in a mixing bowl. Add sugar, brown sugar, cornstarch, cinnamon, nutmeg and lemon juice.
Stir ingredients to combine and pour into a greased 8×12″ glass baking dish. Bake at 400 for 10 minutes.
Meanwhile, prepare topping. I used these ingredients plus boiling water.
Combine sugar, brown sugar, salt, baking powder and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
After stirring ingredients, cut in butter with a pastry blender until coarse crumbs form.
Add boiling water.
Stir ingredients with a wooden spoon to combine. The mixture is pretty goopy.
Remove figs from the oven.
Dollop spoonfuls of topping over top of hot, baked figs.
Sprinkle with sugar.
Bake at 400 for about 30 minutes more until figs are fork tender and topping is set.
Every spoonful of Figgy Pudding is so delightful you will wish you had a bushel of figs so you can make this a few more times!
Figgy Pudding is also great served ala mode.
Here’s the recipe.
(Recipe inspired from my Southern Peach Cobbler)
- 6 cups diced figs (do not peel, but cut off the top stem)
- 1 tsp. lemon juice
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tsp. cornstarch
- ¼ cup brown sugar
- ¼ cup white sugar[br]
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ cup brown sugar
- ½ cup white sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 ½ sticks (3/4 cup or 12-tbsp.) Land O’ Lakes unsalted butter, cold
- ½ cup boiling water[br]
- [b]SUGAR TOPPING:[/b][br]
- 3 tbsp. sugar
- Preheat oven to 400°.
- Dice figs and place in a large mixing bowl.
- Add sugars, lemon juice and spices and stir well to make sure figs are well covered.
- Spray an 8×12” glass baking dish with cooking spray.
- Pour fig mixture into prepared baking dish.
- Bake for 10 minutes.
- Remove from oven.
- Meanwhile, prepare topping.
- Dollop topping over top of hot figs.
- Sprinkle with Sugar Topping.
- Bake an additional 30 minutes or until figs are cooked through when tested with a fork, and topping is golden brown. [br]
- Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add boiling water and stir just until moistened.
- (This mixture is very moist. It is not like a crumb topping).
- Dollop topping over top of hot fig mixture.
- Sprinkle with Sugar Topping.
- Bake at 400° an additional 20-30 minutes or until done.
- Serve hot with ice cream![br]
- Sprinkle sugar topping evenly over regular topping before baking.
Serve Figgy Pudding with hot apple cider or Wassail. Yum.
If you’ve never eaten figs before, you don’t know what you’re missing!