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Figgy Pudding | Can't Stay Out of the Kitchen

Figgy Pudding

Teresa Ambra
This delectable dessert is great served as a traditional English dessert during the holiday season. Made with fresh figs, this cobbler-type dessert is to die for! Oh, bring us a Figgy Pudding and a cup of good cheer!
3.89 from 27 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Brittish
Servings 10
Calories 461 kcal

Equipment

  • 1 8x12" glass baking dish
  • 1 large mixing bowl
  • 1 sharp knife to dice figs
  • 1 medium mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

COBBLER:

  • 6-12 cups diced figs do not peel, but cut off the top stem (see note below)
  • 1 tsp. lemon juice
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 2 tsp. cornstarch
  • 1/4 cup brown sugar packed
  • 1/4 cup granulated sugar

TOPPING:

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup, 12 tbsp. or 6-ounces), cold
  • 1 tsp. salt
  • 1/2 cup boiling water
  • 2 tsp. baking powder

SUGAR TOPPING:

  • 3 tbsp. granulated sugar

Instructions
 

COBBLER:

  • Preheat oven to 400°.
  • Dice figs and place in a large mixing bowl.
  • Add both sugars, lemon juice and spices and stir well to make sure figs are well covered.
  • Stir well to combine.
  • Spray an 8x12” 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.

TOPPING:

  • Mix flour, both 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!

SUGAR TOPPING:

  • Sprinkle sugar topping evenly over regular topping before baking.

Notes

NOTE: I cut each fig in eighths.
 
NOTE: I only had 6 cups of diced figs, but this recipe will work best using 8-12 cups of diced figs. Place in a 9x13” prepared baking dish and follow directions and amounts above. While you may want to increase the cobbler amounts slightly if you use 12 cups, the topping amount is plenty for a larger baking dish.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 461kcalCarbohydrates: 84gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 305mgPotassium: 386mgFiber: 5gSugar: 59gVitamin A: 627IUVitamin C: 3mgCalcium: 135mgIron: 2mg
Keyword cobbler, dessert, figs
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