Figgy Pudding With Brandy-Soaked Figs

Last updated: November 6, 2026

Figgy pudding is a steamed Christmas dessert made with plump dried figs, warm spices, and a soft brown sugar crumb, and this version uses simple pantry staples and steams for two hours. The full recipe card is below, and we walk through every step here so you can make it with confidence.

How to Make Figgy Pudding From Start to Finish

Figgy pudding comes together in five simple stages: soak the figs, mix the batter, fill the basin, steam gently for two hours, and rest before unmolding. Most of the time is hands-off simmering, so the active work is closer to half an hour.

Ingredients You Need for Figgy Pudding

You need 8 ounces of dried Mission figs, which comes to about 1 1/2 cups once chopped, along with 1/4 cup of brandy and 1/4 cup of orange juice for soaking them.

The batter takes 3/4 cup of all-purpose flour, 1 1/2 cups of fresh white breadcrumbs, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of fine salt.

For the rich part, gather 1/2 cup of softened unsalted butter, plus a little extra for the basin, and 3/4 cup of packed dark brown sugar. You also need 3 large eggs, 1 tablespoon of molasses, the zest of 1 orange, and 1/2 cup of whole milk.

Soak the Figs

Snip the hard stems off the figs and chop them into pieces about the size of a raisin. Combine them in a small saucepan with the brandy and the orange juice.

Warm the pan over medium-low heat for about 3 minutes, just until the liquid steams and starts to shimmer. Take it off the heat, cover it, and let the figs steep for 30 minutes so they turn plump and jammy.

Prepare the Pudding Basin

Rub the inside of a 2-quart heatproof pudding basin or bowl generously with softened butter. Cut a circle of parchment to fit the bottom, press it in, and butter the parchment too.

To make the breadcrumbs, remove the crusts from about 4 slices of soft white sandwich bread and pulse the bread in a food processor until fine. You want 1 1/2 cups of light, fluffy crumbs.

Mix the Figgy Pudding Batter

Whisk the flour, breadcrumbs, baking powder, cinnamon, nutmeg, cloves, and salt together in a medium bowl. In a large bowl, beat the butter and brown sugar with an electric mixer for about 3 minutes, until pale and fluffy.

Beat in the eggs one at a time, then mix in the molasses and orange zest. Stir in half of the dry mixture, then the milk, then the rest of the dry mixture, and finally the soaked figs along with any liquid left in the pan.

The batter should be soft and fall slowly from a spoon. Scrape it into the prepared basin and smooth the top, which should fill the basin about two-thirds full so the pudding has room to rise.

Cover and Steam the Pudding

Layer a sheet of parchment on top of a sheet of foil, both about 4 inches wider than the rim of the basin. Fold a 1-inch pleat down the middle of the stack so the pudding can expand, then press it over the basin with the foil side up and tie it tightly under the rim with kitchen string.

Set an upside-down saucer or a small trivet in the bottom of a large stockpot and sit the basin on top. Pour boiling water into the pot until it reaches halfway up the sides of the basin, cover the pot, and keep the water at a gentle simmer for 2 hours.

Check the pot every 30 minutes and top it up with boiling water as needed so the level stays halfway up the basin.

Rest and Unmold

Lift the basin out of the pot with oven mitts, remove the foil and parchment, and let the pudding rest for 10 minutes. A skewer pushed into the center should come out clean, and the top should spring back lightly when pressed.

Run a thin knife around the edge, set a serving plate over the basin, and flip them together. Lift the basin away, peel off the parchment circle, and serve the pudding warm.

Tips for the Best Figgy Pudding

The best figgy pudding starts with good fruit, fresh crumbs, and a gentle simmer. A few small choices make the difference between a light, tender pudding and a dense one.

Choose Soft, Fragrant Dried Figs

Dark Mission figs give the deepest, jammiest flavor, while golden Calimyrna figs make a lighter and nuttier pudding. Either works, but pick figs that feel soft and pliable rather than hard and sugary on the outside.

If your figs seem dry, add an extra splash of orange juice to the soaking liquid. Never drain the figs, because every drop of that soaking liquid goes into the batter.

Use Fresh Breadcrumbs, Not the Canned Kind

Fresh crumbs from soft white sandwich bread keep the crumb tender and moist. Dry, sandy breadcrumbs from a canister soak up too much liquid and make the pudding heavy.

Keep the Water at a Gentle Simmer

A rolling boil jostles the basin and can push water under the cover. Aim for small, steady bubbles that barely break the surface, and keep the lid on the pot so the steam stays trapped.

Figgy Pudding Variations and Substitutions

You can adjust figgy pudding to suit your pantry without changing how it cooks. Keep the total amount of liquid the same and the batter will behave.

Make It Without Alcohol

Replace the brandy with more orange juice, or use strong black tea for a mellow, tannic flavor. The figs still soften beautifully, and the pudding tastes slightly brighter.

Add Nuts or Other Dried Fruit

Fold in 1/2 cup of chopped toasted walnuts or pecans with the figs for a little crunch. The card below leaves nuts out, so treat them as an optional extra.

You can also swap a quarter of the figs for dried dates or raisins. The classic English plum pudding leans on raisins and currants, and a mix gives you a nostalgic result.

Try Suet for a Traditional Pudding

Traditional British recipes use beef suet in place of butter for a lighter, more open crumb. Butter is easier to find in most US grocery stores and gives a richer, more tender result, which is why the card uses it.

How to Serve Figgy Pudding

Serve figgy pudding warm, in thick wedges, with something cold and creamy to melt into the crumb. Lightly sweetened whipped cream, vanilla ice cream, and warm vanilla custard all work well.

For a classic finish, spoon over a brandy butter or a simple vanilla cream sauce just before serving. A few thin slices of fresh orange on the plate add color and a little acidity against the rich spices.

A sprig of holly looks festive for photos, but remove it before anyone eats, because holly berries are not edible. A dusting of powdered sugar and a few fresh fig quarters are a safer and tastier garnish.

Storing, Making Ahead, and Reheating Figgy Pudding

Let leftover figgy pudding cool, then refrigerate it in an airtight container within 2 hours of cooking. The USDA recommends eating refrigerated leftovers within 3 to 4 days, so plan to finish it within 4 days.

You can make the pudding up to 3 days ahead of a holiday meal. Keep it covered in the fridge and warm slices just before serving.

To reheat, microwave individual slices for 30 to 45 seconds, until steaming hot all the way through. The USDA advises reheating leftovers to 165°F.

For longer storage, wrap cooled slices tightly and freeze them for up to 3 months for the best quality. Thaw them overnight in the refrigerator before reheating.

The History of Figgy Pudding

Figgy pudding is a British steamed pudding, a close cousin of the Christmas pudding, also called plum pudding. In old English cooking, the word plum meant any dried fruit, so a pudding rich in figs, raisins, or prunes earned that name.

Steamed puddings became a Christmas tradition because a cloth or basin could cook over a simple fire with no oven. Many families stirred the batter on Stir-up Sunday, the last Sunday before Advent, and each person made a wish while stirring.

The pudding has stayed famous largely thanks to the English carol We Wish You a Merry Christmas, which names it as the treat carolers expect at your door. Charles Dickens also gave the Christmas pudding a starring moment in A Christmas Carol, and the dish has symbolized holiday abundance ever since.

When you are ready to cook, use the recipe card below for the full ingredient list, steps, and nutrition details.

Yield: 8 servings

Figgy Pudding

Prep Time: 55 minutes

Cook Time: 2 hours

Additional Time: 10 minutes

Total Time: 3 hours 5 minutes

A classic steamed Christmas dessert made with brandy-soaked dried figs, warm spices, and a tender brown sugar crumb. Serve it warm with whipped cream or custard.

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Ingredients

• 8 ounces dried Mission figs, stems removed and chopped (about 1 1/2 cups)
• 1/4 cup brandy
• 1/4 cup orange juice
• 3/4 cup all-purpose flour
• 1 1/2 cups fresh white breadcrumbs (from about 4 slices soft white sandwich bread, crusts removed)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened, plus more for the basin
• 3/4 cup packed dark brown sugar
• 3 large eggs
• 1 tablespoon molasses
• 1 orange, zested
• 1/2 cup whole milk

Instructions

1. Combine the chopped figs, brandy, and orange juice in a small saucepan. Warm over medium-low heat for about 3 minutes, until steaming. Remove from the heat, cover, and steep for 30 minutes.
2. Generously butter a 2-quart heatproof pudding basin. Line the bottom with a circle of parchment paper and butter the parchment.
3. Whisk the flour, breadcrumbs, baking powder, cinnamon, nutmeg, cloves, and salt together in a medium bowl.
4. In a large bowl, beat the butter and brown sugar with an electric mixer for about 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the molasses and orange zest.
5. Stir in half of the dry mixture, then the milk, then the remaining dry mixture. Fold in the soaked figs and any liquid left in the pan until just combined.
6. Scrape the batter into the prepared basin and smooth the top. The basin should be about two-thirds full.
7. Layer a sheet of parchment on a sheet of foil, both about 4 inches wider than the rim. Fold a 1-inch pleat down the middle, place over the basin foil side up, and tie tightly under the rim with kitchen string.
8. Set a trivet or upside-down saucer in a large stockpot and place the basin on top. Pour in boiling water until it reaches halfway up the sides of the basin. Cover the pot and simmer gently for 2 hours, adding boiling water as needed to keep the level steady.
9. Carefully lift the basin out and remove the foil and parchment. Rest for 10 minutes, run a knife around the edge, and invert onto a serving plate. Serve warm.

Notes

Replace the brandy with more orange juice or strong black tea for an alcohol-free pudding. Cool leftovers and refrigerate within 2 hours; eat within 4 days. Make up to 3 days ahead and keep covered in the refrigerator. Reheat slices in the microwave for 30 to 45 seconds until steaming hot (USDA advises reheating leftovers to 165°F). Freeze wrapped slices up to 3 months for best quality and thaw overnight in the refrigerator. Optional: fold in 1/2 cup chopped toasted walnuts with the figs.

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 380Total Fat: 14gSaturated Fat: 8gSodium: 290mgCarbohydrates: 57gFiber: 3gSugar: 38gProtein: 6g

Figgy Pudding Questions and Answers

What does figgy pudding taste like?

Figgy pudding tastes like a soft, moist spice cake studded with jammy figs. You get brown sugar and molasses sweetness, a hint of orange, and warm notes of cinnamon, nutmeg, and cloves.

Is figgy pudding the same as Christmas pudding?

They are close relatives, and figgy pudding is simply a Christmas pudding built around figs. Classic Christmas pudding usually relies on raisins, currants, and suet, while this version uses figs and butter for a softer, richer crumb.

Can I make figgy pudding without a pudding basin?

Yes, any heatproof 2-quart bowl with fairly straight sides works. Butter it well, cover it with the pleated parchment and foil, and steam it exactly as written.

How do I know when figgy pudding is done?

A skewer pushed into the center should come out clean, and the top should feel set and spring back when pressed. If the skewer shows wet batter, re-cover the basin and steam for another 15 minutes.

Do I have to use brandy?

No, orange juice or strong black tea works as a one-for-one swap. The pudding is just as moist, with a slightly brighter flavor.

Why This Figgy Pudding Recipe Works

This figgy pudding works because each step protects the texture. Warming the figs in brandy and orange juice softens them so they melt into the crumb instead of staying leathery, and every drop of that liquid goes back into the batter for flavor.

Creaming the butter and brown sugar traps air, and adding the eggs one at a time keeps the mixture smooth and stable. A mix of fresh breadcrumbs and just 3/4 cup of flour keeps the pudding light and moist, while 1 teaspoon of baking powder gives a gentle lift without making it cakey.

Finally, the tight parchment and foil seal keeps water out, and the slow two-hour simmer cooks the pudding evenly from edge to center. The result is a pudding that unmolds cleanly and slices without crumbling.

Final Thoughts on Making Figgy Pudding

Figgy pudding is the kind of old-fashioned dessert that makes a holiday table feel special, and it is far easier than its reputation suggests. Soak the figs, steam the pudding, and let it rest, and you have a warm, spiced centerpiece that your guests will remember.

Try our figgy pudding this Christmas, then leave a comment below and tell us how you served yours.

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