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%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Karen Hancock. All rights reserved.
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.