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Get Figgy With It This Christmas

The Food Dude shares a recipe for traditional Christmas figgy pudding.
by Dave Cathey Published: December 19, 2012

Bing Crosby was practically a family member around Christmas in the home where I was raised. Crosby, with help from his own family and the Andrews Sisters, could be heard spitting his classic Christmas rhymes on the record player and throughout the house via the home intercom system.

I didn't just listen to these songs, I learned them. Every word.

When it came to “We Wish You a Merry Christmas,” the song offered the promise of two things I held close to my 6-year-old heart: figs and pudding.

To this day, I cannot and will not keep Fig Newtons in my house because of their power over me. Pudding, on the other hand, I haven't eaten in years, but when I was 6, pudding was the single-most sought-after food in my life. Whether chocolate or butterscotch, I couldn't care less. I wanted it, and I wasn't going to shut up until I got some.

So, when Bing demanded, in song, figgy pudding, I immediately went to the source of all world knowledge as I knew it in 1974: Mom.

All the Good Housekeepings and all the Better Homes and Gardens couldn't help mom satisfy the insatiable 6-year-old at her feet. So, I settled for chocolate and butterscotch ad nauseam. And, like any other 6-year-old, I quickly forgot about figgy pudding when a “Planet of the Apes” fortress full of dolls and make-believe artillery was left in Santa's wake under our Christmas tree — until the next Christmas.

Alas, Mom never could scratch the figgy pudding itch, and somewhere along the way I learned it was nothing more than a variant of fruit cake, which I didn't learn to love, or even like, for many years.

This year, I endeavored to solve the mystery of figgy pudding and did no small amount of recipe research. I settled on two: one from the BBC, because the pudding is British, and this is about as British as it gets, and Dorie Greenspan, because she is the United States' patron saint of baking.

Between the two, I arrived at a recipe that sounded reasonable. The ingredients were not beyond my reach. The degree of difficulty didn't seem too formidable.

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Figgy Pudding

8 ounces dried figs

¾ cup brandy

¼ cup self-rising flour

½ teaspoon ground nutmeg

1½ cup fresh breadcrumbs (5 stale or lightly toasted slices of bread ground with 1 tablespoon olive oil or melted butter)

1 cup chopped dates

½ cup golden raisins

½ cup currants

1 orange, zest and juice only

2-inch piece fresh root ginger, grated and strained to retain only the juice

2 eggs

Butter, for greasing

Creme Anglaise, recipe to follow

• Place the figs in a bowl. Pour brandy over the figs. Leave to soak overnight, then drain (reserving the brandy) and roughly chop the figs.

• In a medium mixing bowl, combine the flour, nutmeg, breadcrumbs, currants, dates and raisins.

• In the bowl of a stand-up mixer combine eggs and sugar and whip until creamed. Add reserved brandy, orange zest, orange juice, ginger juice and whip until well combined at medium speed.

• Gradually add the flour mixture to the batter at low speed. Increase speed and mix well to combine, until smooth and free of lumps.

• Fold in the figs and transfer the batter into a well-greased Bundt, tube or pudding mold. Top with greased parchment paper, then wrap tightly with foil. If the foil is coming up on the edges, secure it with butcher's twine.

• Fill a large steaming pot, lobster pot or tamale pot up to the fill line and bring to a boil. Place the Bundt pan on the steamer's rack and cover tightly. Reduce heat to medium and steam for three hours. After every hour, check the water and add as necessary.

• When pudding is springy to the touch, pierce it with a wooden skewer. If it comes back without residual, pudding, it's done.

• Carefully remove the pudding from the pot. Warning: When you open the lid, steam will rush out, and it will be teeming with the alcohol that's cooked off. Let the cake stand 15 to 30 minutes, then top with a chopping block or upside-down cake dish. Carefully turn the pudding over onto the chopping block or cake dish and let cool an hour.

• Slice and serve with Creme Anglaise for dunking.

• This pudding can be refrigerated or wrapped and held at room temperature.

Source: Dave Cathey, with influence from the BBC website and Dorie Greenspan via National Public Radio.


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