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Figgy Pudding

Figgy Pudding


Recipe Created By:
PreGel Professional Training Center

Please Note: This recipe contains alcohol. Do not serve to patrons under age.
Check your local government agency for information on selling and serving products containing alcohol.


320g (11.3oz)
90g (3.2oz)
70g (2.5oz)
80g (2.8oz)
45g (1.6oz)
190g (6.7oz)
8g (0.3oz)
5g (0.2oz)
3g (0.1oz)
2g (0.1oz)
1g (0.04oz)
1.5g (0.5oz)
150g (5.3oz)
200g (7.1oz)
230g (8.1oz)
114g (4.0oz)
140g (4.9oz)
115g (4.1oz)
15g (0.5oz)

* can be replaced with

Method of Preparation

  1. Bring cognac, rum, water and raisins to a boil.
  2. Remove from heat and set it aflame, letting the alcohol burn off for about 2 minutes.
  3. Place a lid on the pot to extinguish the flame.
  4. Add the and to the liquids and stir.
  5. Whisk together flour, baking powder, cinnamon, nutmeg, ginger, clove and salt.
  6. Whisk together eggs and brown sugar until well combined.
  7. Fold bread crumbs into the egg-sugar mixture followed by the melted butter.
  8. Fold in fig mixture followed by the dry ingredients.
  9. Fold in dried cherries and cranberries.
  10. Place batter into greased, single-serving baking vessels and cover each tightly with aluminum foil.
  11. Place the vessels into a stock pot and fill the pot with hot water until the baking vessels are about ½ submerged.
  12. Bring the water to a boil, then cover the pot and reduce heat to a simmer.
  13. Allow to cook for about 35 minutes. The puddings are done when a knife inserted in the center comes out clean.
  14. Remove the vessels from the water and allow to cool slightly.
  15. Loosen the edges of the pudding with a knife, then invert to remove the pudding.