Modern Figgy Pudding with Caramel Sauce and Custard

This figgy pudding combines traditional dried fruits, warming spices, and a moist, dense texture. Serve it with luscious homemade caramel sauce and creamy custard for an unforgettable holiday dessert.

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Yield
Serves 8-10

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Ingredients

For the Figgy Pudding
1 cup dried figs, chopped
1 cup raisins
1/2 cup dried dates, chopped
1/2 cup dried cranberries
1/2 cup brandy or orange juice (for soaking)
1 cup all-purpose flour
1 cup breadcrumbs (preferably fresh)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup brown sugar
2 large eggs
1/2 cup milk

For the Caramel Sauce
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt

For the Custard
2 cups whole milk
1/2 cup heavy cream
4 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Soak the Dried Fruits
In a bowl, combine the chopped figs, raisins, dates, and cranberries.

Pour the brandy (or orange juice) over the fruit, stir, and let soak for at least 1 hour or overnight for deeper flavor.

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Make the Figgy Pudding Batter
In a large mixing bowl, whisk together the flour, breadcrumbs, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, whisk the melted butter, brown sugar, eggs, and milk until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined.

Fold in the soaked dried fruits, including any leftover liquid.

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Steam the Pudding
Grease a 6-cup pudding mold or heatproof bowl with butter.

Pour in the batter and smooth the top. Cover tightly with a lid or a piece of parchment paper secured with string.

Place the mold in a large pot. Add boiling water to the pot until it reaches halfway up the sides of the mold.

Cover the pot and steam over low heat for 2 to 2.5 hours.

Check occasionally and add more water if needed. The pudding is done when a toothpick inserted in the center comes out clean. Allow to cool slightly before unmolding.

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Make the Caramel Sauce
In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stop stirring and let the mixture boil until it turns a deep amber color, about 8-10 minutes. Carefully whisk in the heavy cream (it will bubble up). Add the butter, vanilla extract, and a pinch of salt. Whisk until smooth. Let cool slightly before serving.

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Make the Custard
In a saucepan, heat the milk and cream over medium heat until just simmering. In a separate bowl, whisk the egg yolks, sugar, and salt until pale. Slowly pour the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat, stir in vanilla extract, and strain through a fine mesh sieve.

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Serve
Unmold the figgy pudding onto a serving platter. Drizzle with warm caramel sauce and serve with a side of custard. Garnish with fresh figs or holly leaves for a festive touch.

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Nutritional Information (Per Serving)
Calories: 450, Protein: 6g, Carbohydrates: 60g, Fiber: 5g, Net Carbohydrates: 55g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 110mg, Sodium: 180mg, Sugars: 45g

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10 Kitchen Tips, Great Ideas, How to Save Money

1. Use fruit variations like dried apricots, cherries, or prunes based on preference.
2. For a non-alcoholic option, use orange juice instead of brandy for soaking.
3. The pudding can be steamed up to 2 days in advance and reheated before serving.
4. Store the pudding in the fridge for up to 5 days or freeze for up to 2 months.
5. For a dramatic presentation, douse the pudding with a little brandy and carefully light it just before serving.
6. Make the caramel sauce ahead and reheat gently before serving.
7. Strain the custard for a silky-smooth finish.
8. Use gluten-free breadcrumbs and flour for a GF version.
9. Omit nuts if serving to those with allergies.
10. Always serve the pudding warm for the best texture and flavor.

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Enjoy this modern figgy pudding with homemade caramel sauce and custard—a show-stopping Christmas dessert that brings festive cheer to your table!

Serving Tips - If you are cooking ahead of time.
Figgy pudding is best served warm to enhance its rich flavors and moist texture. When cold, it can become too firm. To reheat, steam the pudding for 30-45 minutes. Serve with warm caramel sauce and a generous spoonful of custard. Garnish with fresh figs, holly, or a dusting of powdered sugar for a festive touch. Enjoy this cozy, indulgent dessert at its best!
The custard should also be room temperature and not cold from the refrigerator.