Figgy Pudding

Prep Time: 15 mins

Cook Time: 1 hr 25 mins

Additional Time: 10 mins

Total Time: 1 hr 50 mins

Servings: 14

Yield: 1 bundt cake


  • 1 ¾ cups buttermilk
  • 1/2 cup dried figs, coarsely chopped
  • 1/2 cup dried pitted dates
  • 1 ½ cups white whole-wheat flour
  • 2 cups water
  • 1 cup packed brown sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 1 ½ cups dry bread crumbs
  • ½ cup butter, softened
  • 1 tbsp molasses
  • 1 small apple, peeled, cored, and grated
  • 1 cup dried currants or raisins
  • 1 (2.45 ounce) package sliced almonds, finely chopped
  • 2 tbsps.  finely chopped candied orange peel
  • 2 tbsps. finely chopped candied lemon peel
  • 3 tablespoons orange marmalade
  • 1 tablespoon grated orange zest
  • ½ teaspoon orange-vanilla flavoring


  • 1 stick unsalted butter, softened
  • 1 ½ cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2 1/2 ounces dark chocolate, grated
  • whip cream for garnish
  • zest of one small orange


  1. Gather all ingredients
  2. Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
  3. Preheat oven to 350 degrees F. Grease a tube pan. Grease one side of a sheet of aluminum foil.
  4. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
  5. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.
  6. Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, candied fruit, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended.
  7. Gradually mix in the sifted flour mixture until just incorporated.
  8. Spoon batter into the prepared pan and cover with the greased foil. Fill halfway.
  9. Bake in the preheated oven until firm and pulling away from sides of the pan, 1 hour 15 minutes to 2 hours.
  10. Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
  11. Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.
  12. Pour the sauce over the pudding allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

Note: The cake will not be completely solid but will have a little jiggle to it.

Nutritional Facts:

Calories 317

Fat 11g

Carbs 54g

Protein 6g

***Can also make these in muffin tins and cook for 20-25 minutes.