Go Back
+ servings
Figgy Pudding | Can't Stay Out of the Kitchen

Figgy Pudding

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!
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Brittish
Servings 10
Calories 429 kcal



  • 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
  • 1/4 cup white sugar


  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup brown sugar
  • 1/2 cup white 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


  • 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 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.


  • 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!


  • Sprinkle sugar topping evenly over regular topping before baking.


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


Calories: 429kcalCarbohydrates: 76gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 36mgSodium: 298mgPotassium: 409mgFiber: 3gSugar: 54gVitamin A: 550IUVitamin C: 4.1mgCalcium: 150mgIron: 1.3mg
Keyword cobbler, dessert, figs
Tried this recipe?Let us know how it was!