Introduction: Figgy Pudding!

About: I am a domestic engineer, aka. a stay at home Mom. A former science geek, scenic carpenter, and quilter.

" Now bring us some figgy pudding, 
  Now bring us some figgy pudding.
  Now bring us some figgy pudding,
  and bring it right now!"

There's a reason the carolers are demanding figgy's SO GOOD!!!!!!!!

yum yum. 

It makes an excellent gift. A million times better than fruit cake. 

It's fun to make! You get to light things on fire. yay!

It takes a fair amount of time and money to make, but it is very worth it. 

 Besides, it's Christmas!

Step 1: Ingredients

I got this recipe from  npr,  But it's like 10 pages when you print it out. 
I tweaked it a little, and here show you step by step what to do. This will make it fast, and easy, and you won't be frantically searching for what comes next while you have a pot of figs on fire in your hands.

You will need:

12 Calymyrna figs
1/2C water

1/2C dark rum
1/3C brandy
1/2C raisins

1 1/3 C flour
2 t baking powder
1 1/2t cinnamon
1t ground ginger
1/2t nutmeg
1/4t cloves
1/4t salt

3 eggs
1C brown sugar

2C fresh white bread crumbs

1 stick butter, melted and cooled. 

1C dried Cherries
1C dried Cranberries

I know, it's a lot of ingredients!  A lot you might have on hand, but it will also involve a trip to the liquor store, and I had luck getting all the dried fruits at Trader Joe's. 

You also need:
A bunt pan.
A large pot (lobster pot)
Lots of tin foil. 

Step 2: Figs on Fire!

Cut up the figs (i find scissors are easier than chopping them) Make sure you cut off the little stems, otherwise you get hard little bits in your cake.

Put the figs and water in a pan. 
Bring to a boil, then turn heat down, and cook until the water evaporates. 

While the figs are cooking, it's a good time to melt the butter, and make the bread crumbs. (I just put a few pieces of white bread (or italian bread) in the blender. 

When the water is just about all gone, add the raisins, rum and brandy. 
Return to a boil. 

Remove from heat, 
Turn on the vent (or go outside, or open a window) and light the liquid on fire. I like to use a long match, but you don't have to. 
Let the mixture burn for 2 minutes. I shake it gently while it burns.  If it goes out, you can light it again.  Put the lid on to extinguish. 

Step 3: Mix It All Up.

Mix the flour, powder, and spices in a bowl. I like to mix them in a mason jar. 

Beat the eggs, then add the sugar. 

add the bread crumbs,

then add the fig mixture

then add the flour mixture.

then add the cranberries and cherries. 

Once it is all mixed together, you should have a nice thick batter. 

Step 4: Steam

Oil and Butter your bunt pan. You really don't want the pudding to stick. 

Pour the batter into your pan and smooth it out. 

Cover the pan with tinfoil, tightly. 
You don't want water to get into the pudding. 

Take you lobster pot, and put a folded dish towel, (or paper towels) on the bottom of the pot. This will stop the bunt pan from rattling loudly. 

Put the bunt pan in the lobster pot, and fill with hot water about 2/3 up the side of the bunt pan. 

Cook on high until the water starts to boil. Turn down to a simmer, 
Seal the lobster pot with tin foil, and then cover. You don't want all the water to escape. 

Now simmer for 2 hours.  
You can hear it rattle a little. That means it's simmering. If it is rattling loudly, it's boiling, and turn the heat down. If it's not rattling, turn the heat up so that it returns to a simmer. 

When the 2 hours are up, take the pudding out. It's a little tricky. I managed to get it out with a pot holder in one hand, and a spatula in the other. 

Take the foil off, and test the pudding with a butter knife. If it doesn't come out clean, seal up the pudding again, and cook a little longer. 

Let the pudding sit for a few minutes, then turn over onto a cooling rack. 

Step 5: Eat! Yum Yum!

Now, you can eat the pudding now, or let it cool completely, wrap it up tightly and put it in the fridge for 2 weeks. I made two. One we ate, and the other we will eat at x-mas. They say the flavor enhances when it sits. I'll let you know. But it still tastes really really good fresh. 

If you are ready to serve, you put it on a plate, pour 1/3C brandy or rum on top, and light it on fire. Flaming desserts! YAY!. 

It's good with whipped cream or vanilla ice cream, but you don't need it.

I don't let the kids have any, because it has so much alcohol in it. Maybe all the alcohol cooks out, but it's a good excuse to eat it all yourself.  I let my oldest have a bite, and she didn't like it anyway. 

There are 2 traditions I read about after I made this. 
1: you put a little charm in the batter, and who ever gets the slice with the charm has good luck for the new year. 
2: everyone stirs the batter once, to represent working together, turning over the new year, etc. 

Now I'm not sure if this could also be called Christmas pudding, or plum pudding, or fruit cake. But you can definitely call it figgy pudding, and if those demanding carolers show up at your door, you can invite them in for some pudding, but make them wash the dish in return. 

I hope you like it!

Merry Christmas!!!!!!!!!!

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