2-Way Figgy Pudding Recipe
This recipe makes enough for two small puddings made in a standard size pudding basin and/or a small Bundt pan (6 cup capacity), both of which fit easily in a standard Instant Pot and slow cooker, or one large pudding (in a standard Bundt or tube pan with 12 cup capacity) which can be cooked in a large slow cooker (or extra large pressure cooker). Both methods turn out perfectly, and both methods take very little hands-on time.
While most authentic versions of Christmas Pudding contain alcohol, which cooks out, if you prefer, you can substitute orange juice. The pudding keeps well and can be frozen ahead.
1 1/2 cups chopped dried figs
1/2 cup raisins
1/2 cup water
3/4 cup Grand Marnier
1 cup brown sugar
2 cups plain breadcrumbs
1/2 cup melted butter
1 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup dried cranberries
1 cup chopped dried apricots
- Spray two 6 cup pudding basins, or two small Bundt pans, or 1 large Bundt pan with Baker's Joy or spray with non-stick spray and dust with flour. Make sure the pans you choose fit into either the Instant Pot or the slow cooker.
- Mix the figs, raisins, water, and Grand Marnier in a small saucepan; bring to a boil, then carefully light the mixture with a match and let the alcohol burn off. If substituting orange juice, you can skip this step.
- Remove from heat and let cool while preparing the other ingredients.
- Mix the eggs, brown sugar, bread crumbs, and butter in a large mixing bowl.
- Measure the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt into a fine strainer set over the egg mixture; shake through.
- Add the fig mixture, mix until smooth. Spread evenly into the prepared pan(s).
- Instant Pot: Pour 1 cup water into the Instant Pot; place a rack in the bottom.
- Place the pudding on the rack. If using a small Bundt pan rather than a pudding basin, cover tightly with foil before putting the pudding in the pot.
- Cover the pot, set the valve to sealing, and set the pot to manual for 1 hour.
- When finished, let the pressure release naturally.
- Remove from the pot, let set a minute or two, and invert onto a serving platter. The pudding can be wrapped tightly and frozen at this point; reheat before serving.
- Slow cooker: Place a rack on the bottom of the slow cooker.
- Cover Bundt pan tightly with foil or if using a pudding basin, lock the lid on.
- Place the pudding in the slow cooker and pour boiling water over to come up halfway.
- Cover the pot, set to high, and let cook 4-6 hours or until cooked through.
- Remove from the pot, let sit a minute or two, then invert onto a serving platter.
- Serve with whipped cream, warm custard, hard sauce, or brandy sauce.
Amount Per Serving
Calories 214 Calories from Fat 47
Percent Total Calories From: Fat 22% Protein 7% Carb. 72%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 37 mg
Sodium 191 mg
Total Carbohydrate 38 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g
Vitamin A 17% Vitamin C 2% Calcium 0% Iron 9%
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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.