The Weekend Project: Figgy Pudding

“Oh, bring us some figgy pudding/Oh, bring us some figgy pudding/Oh, bring us some figgy pudding/And a cup of good cheer!” Most everyone knows that verse from the classic carol “We Wish You a Merry Christmas,” but few of us have actually eaten the heralded figgy pudding.

This dish started as a savory first-course pudding in medieval times, but by the Victorian era, it had evolved into the fruit-centered, brandy-driven dessert that was commonly brought to the table en flambé, decked with holly berries and served with whipped cream or a boozy hard sauce.

This basic steamed pudding consists of breadcrumbs, flour, butter, sugar and eggs. It is then left to the cook to spike the dessert with alcohol, spices and dried or candied fruits like dried figs, raisins or currants. While cooking times can range from two to six hours, less time will produce a moister, less cakey pudding.

Figgy pudding can be served immediately, but it shines best when the fruit has had a chance to soak up all the booze for at least a week or two. In fact, Anglican families in Britain know the last Sunday of Advent as Stir-it Up Sunday, when the traditional Christmas pudding was prepared for the holiday in a week’s time. Each family member gets a chance to stir the pudding from East to West in honor of the Three Wise Men and make a wish before it is steamed and left to rest for Christmas Eve.

This is a great weekend project because with a little preparation, this dish can simmer away on your stove all afternoon while you decorate or wrap presents. It also produces a lovely spiced holiday aroma while you enjoy a nip of brandy and a carol or two. Best of all, dessert is done and ready to enjoy all 12 days of Christmas.

The Shopping List*
12 dried figs
½ cup raisins or currants
1 cup dried apricots
1 cup dried dates
1 cup cream
1½ cups brandy, divided
2 cups bread crumbs
2 tsp. baking powder
1 tsp. ginger
½ tsp. grated nutmeg
¼ tsp. ground cloves
1½ tsp. cinnamon
4 eggs
1½ cup brown sugar
12 Tbsp. (1½ sticks) butter
½ cup dark rum or spiced whiskey
Whipped cream for serving
4 Tbsp. brandy

*This list assumes you have all-purpose flour and salt at hand in your kitchen. If not, you will need to purchase those, too.

The Gameplan**
Active Day 1: Prepare the Figgy Pudding.
Active Day 2: Resteam the Figgy Pudding. Prepare the Brandy Hard Sauce.

**This recipe is best after at least 1 week in the refrigerator, but it requires just two active cooking days.

Figgy Pudding
12 servings

12 dried figs, roughly chopped
1 cup dried apricots, roughly chopped
1 cup dried dates, pitted, roughly chopped
½ cup raisins or currants
½ cup cream
1½ cups brandy, divided
2 cups bread crumbs
1 1/3 cup all-purpose flour
2 tsp. baking powder
1½ tsp. cinnamon
1 tsp. ginger
½ tsp. grated nutmeg
½ tsp. kosher salt
¼ tsp. ground cloves
1 cup brown sugar
3 large eggs
8 Tbsp. (1 stick) butter, melted
½ cup dark rum or spiced whiskey
Whipped cream for serving
Brandy Hard Sauce for serving (Recipe follows.)

• Active Day 1: Coat a large bundt pan, pudding mold or bowl with nonstick spray and set aside. Fold 2 paper towels into a thick rectangular pad about 4-by-6-inches and place it in the bottom of a large stockpot. Pour 1 quart water into the pan.

• In a saucepan, combine the figs, apricots, dates and figs with the cream and ½ cup brandy over medium heat. Let the fruit absorb most of liquid, stirring occasionally, 5 to 10 minutes. Set aside and let cool.

• Meanwhile, in a medium mixing bowl, thoroughly mix the bread crumbs, flour, baking powder, cinnamon, ginger, nutmeg, salt and cloves. Set aside.

• In a large mixing bowl, whisk together the brown sugar and eggs until a thick, creamy froth forms, about 30 seconds. Whisk in the butter and rum until combined. Slowly stir the dry ingredients into the wet ingredients until a stiff batter forms. Pour the batter into the bundt pan and cover tightly with aluminum foil.

• Gently place the bundt pan in the stockpot, making sure the paper towel stays between the bottom of the pot and the pan to prevent burning. Add more water until it reaches two-thirds up the side of the pan.

• Place the stockpot over medium-high heat until reaches a gentle simmer, then reduce the heat to medium-low, cover and steam 2 to 2½ hours, until a toothpick inserted into the center of the pudding comes out clean. Add more water as needed.

• Carefully remove the pudding from the pot and let cool. Refrigerate 1 to 4 weeks.

• Active Day 2: To serve the pudding, place the pudding back in a stockpot lined with paper towels. Fill the stockpot with enough water to reach two-thirds up the side of the pan. Place the pot over medium heat and steam 1 hour, until warmed through. Invert the mold onto a wide serving platter with a lip.

• Optional: To serve en flambé, warm the remaining 1 cup brandy in a saucepot over medium heat 2 to 3 minutes. Carefully use a long-handled match to light the brandy, then remove from heat. Carefully pour the flaming liquid over the pudding in view of your guests, then wait for the flames to die before slicing.

• Serve with whipped cream and brandy hard sauce.

Brandy Hard Sauce
1 cup

½ cup brown sugar
½ cup cream
¼ cup butter
4 Tbsp. brandy
1 egg

• Active Day 2: In a small saucepan over medium heat, stir together the brown sugar, cream and butter until melted and combined. Add the brandy and stir about 1 minute. Remove the pan from heat.

• In a small bowl, whisk the egg until frothy, then add it to the saucepan and stir until combined.

• Return the saucepan to the stove over medium-low heat and continue stirring until the sauce is thick enough to coat a spoon and starts to set, 1 to 2 minutes. Serve with Figgy Pudding.