Oh bring us some figgy pudding, and bring it right
We love the Holiday season here in our household, and as soon as November 1st hits, we blast Christmas music anytime we can… which is basically all the time! Before long, the beloved and well known carol ” We Wish You a Merry Christmas” sounds throughout our house and I can’t help but imagine what the “figgy pudding” the singer so DESPERATELY desires and (rather rudely) requests is… I always pictured this beautifully plum colored glob of pudding garnished with blackberries that I imagine tasted just as sweet and sugary as the entirety of my childhood stockings…
Turns out, I was slightly off-base with my imagination.
As it happens, figgy pudding is actually just a generic term for a cake-like dish that employs dried fruits and nuts that dates back all the way to Medieval cooking. So, in fact, not very pudding like at all! Since figs were a very common fruit used in both savory and sweet dishes at the time, we have come to know this dish as Figgy Pudding. Technically this dish can be prepared savory, but for the sake of holding on to some semblance of my childhood figgy pudding dreams, I opted for the sweeter side of baking for this recipe.
There really is no right or wrong when preparing figgy pudding, and there are A LOT of different recipes out there, so I did some research and worked in what I thought would be to my taste. It has a very fig-forward flavor, not too sweet, but when paired with the sticky maple sauce we created, is just pure, stick-to-your-ribs good eating! If you’re a fan of fig-newtons, you’ve got to try these!
I had high hopes for this recipe and GIRL did it deliver! I just went back to work after my two month maternity leave and I’ve been eating figgy pudding for breakfast this past week and it has made each day just a little bit sweeter and easier to navigate.
What You Will Need For the Pudding:
- Dried, pitted Dates
- Dried Figs
- Baking Soda
- Unsalted Butter
- Granulated Sugar
- Self-Rising Flour
- Dark Chocolate Bar
For the Sticky Maple Sauce:
- Brown Sugar
- Heavy Cream
- Unsalted Butter
- Maple Syrup
Sticky Figgy Pudding
For the Pudding
- 1 cup Dried, Pitted Dates, Chopped
- 1 cup Dried Figs, Chopped
- 2 cups Water
- 1 tsp Baking Soda
- 7 tbsp Unsalted Butter
- 1 cup Granulated Sugar
- 2 Large Eggs
- 2 1/2 cups Self Rising Flour
- 2 1/2 ounces Grated Dark Chocolate
For the Sticky Maple Sauce
- 1/2 cup Light Brown Sugar
- 1/2 cup Dark Brown Sugar
- 1 cup Heavy Cream
- 1/4 cup Maple Syrup (or to taste)
For the Pudding
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a muffin/cupcake pan and set aside. We used a square muffin pan because I love the way they look!
- Grate your dark chocolate with a hand-grater or the blade of your food processor. You want small, fine pieces of chocolate. Set Aside.
- Rough chop your dates and figs and measure out a cup of each.
- In a medium saucepan, add in your dates, figs, and water and bring to a boil. Once boiling, remove from heat and add in the baking soda and let sit for 5 minutes. Your mixture will foam up quite a bit with the addition of the baking soda, so don't worry if it rises!
- Using an immersion blender or food processor, puree your mixture until there are no large chunks left. It will be a thick mixture with a slightly gritty texture from the seeds of the dried figs.
- In the bowl of your stand mixer, or in a large bowl with your hand mixer, cream together your sugar and butter. Add in your eggs, one at a time, until well combined.
- With a spatula, fold in your flour, fig mixture, and your chocolate until you get a thick, brownie-like batter.
- Pour into your muffin pan and bake for 18-22 minutes.
Sticky Maple Sauce
- In a medium saucepan over low heat, simmer together your heavy cream and sugar until the sugar dissolves. Once dissolved, raise the temperature and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 5 minutes. Remove from heat and stir in your maple syrup and butter until completely incorporated.
- Remove your pudding from the oven and poke a few holes in each with a fork or toothpick and pour your sticky maple sauce over each and let them soak for a few minutes before serving. If you're not serving immediately, these can be refrigerated and reheated later on.