Traditional Figgy Pudding Recipe (2024)

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Figgy pudding will be the star of your Christmas dinner! If you've been wondering what figgy pudding tastes like after hearing "We Wish You a Merry Christmas," you can finally find out! It's easy to put together; just make it in advance, and you'll have an unforgettable Christmas dessert.

Love Christmas desserts? You'll definitely want to try my recipe for plum pudding and brandy butter. Try our 9 British Christmas recipes for more ideas!

Traditional Figgy Pudding Recipe (1)
Jump to:
  • History
  • Why This Recipe Works
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other British Christmas Recipes
  • Recipe
  • Comments


Figgy pudding dates back to medieval England. During this time, it was popular to make a variety of sweet and savory dishes using figs. By the 15th century, a mixture of figs boiled in wine was combined with bread, more wine, spices, and raisins.

By the Victorian era, it had morphed into a steamed suet pudding, according to Mrs Beeton's Book of Household Management. In modern times, figgy pudding is made with a variety of dried fruit, and can be made using butter in place of suet, which is often hard to find.

Why This Recipe Works

  • The fruit is soaked in brandy. This adds juiciness to the dried fruit, and the alcohol helps preserve the pudding.
  • It's steamed for 4 hours. This is long enough to cook the pudding and caramelize the sugars in the batter, turning it brown.
  • It's aged for 4 weeks before serving. Storing the figgy pudding away in a cool, dark place allows the flavors to develop and mature, making the pudding rich and flavorful.


Traditional Figgy Pudding Recipe (2)

Figgy pudding contains a number of ingredients, but most of them are easy to find at your local grocery store. Let's talk about the most important ingredients.

  • Butter: Traditionally, suet would have been used instead of butter, but since this is very hard to find and expensive here in the US, I used butter in this recipe.
  • Breadcrumbs: This unconventional ingredient lightens the texture of the pudding and absorbs melted fat from the butter (or suet).
  • Baking Powder: Although not a traditional addition, a touch of baking powder lightens the texture, keeping the pudding from being overly dense and stodgy.
  • Fruit: Any mixture of dried fruit, as long as it consists largely of raisins, will be perfect. I use a mixture of raisins, sultanas, figs, and currants, but you can add apricots, cranberries, or other fruits as well.
  • Alcohol: The usual choice is brandy, but feel free to use rum if you prefer.

See recipe card for full information on ingredients and quantities.

How to Make

Traditional Figgy Pudding Recipe (3)
  1. Toss the dried fruit and brandy together until well mixed, then let stand for at least 1 hour, or preferably overnight. (image 1)
  2. Beat the butter until pale, about 2 minutes. (image 2)
Traditional Figgy Pudding Recipe (4)
  1. Add the brown sugar and beat until fluffy, about 1 minute. Pour in the molasses, then beat in the eggs one at a time. Add a spoonful of flour with each egg to prevent the batter from curdling. (image 3)
  2. Sprinkle on the flour, spices, baking powder, orange zest, and breadcrumbs, then fold everything together until well blended. (image 4)
Traditional Figgy Pudding Recipe (5)
  1. Dump in the walnuts and the soaked fruit mixture along with any liquid, then mix until evenly combined. (image 5)
  2. Grease the pudding basin and line the base with parchment paper, then pack the mixture into the basin. (image 6)
Traditional Figgy Pudding Recipe (6)
  1. Cover with the parchment and foil, tying it tightly with string under the lip of the basin to secure. Tie a string handle onto the rim so you can easily remove it from the pot of boiling water later. (image 7)
  2. Bring a kettle of water to a boil. Meanwhile, place a metal jam jar lid in a large Dutch oven. (image 8)
Traditional Figgy Pudding Recipe (7)
  1. Place the figgy pudding on top of the jam jar lid. Pour boiling water halfway up the side of the basin, cover, and bring to a boil. Turn down the heat and simmer for 4-5 hours. Check it every hour or so, and add more water to keep the level halfway up the basin. (image 9)
  2. The pudding is done when it is a rich, dark brown. A skewer inserted into the center should come out clean. (image 10)
Traditional Figgy Pudding Recipe (8)
  1. Let it cool completely, then re-cover it with fresh parchment and foil and let it age for at least 4 weeks before serving. Steam it for 1 ½ hours before serving to warm it.
  2. Flame the hot pudding with flaming brandy or rum if desired, then serve with brandy butter.

Recipe FAQs

What is figgy pudding made of?

Figgy pudding is a moist cake full of dried fruit, and tastes similar to plum pudding. Traditionally, it's steamed in a pot of boiling water, and is aged in a cool, dark place for a few weeks before serving. It consists of a dense cake batter, dried fruit, nuts, spices, breadcrumbs, and brandy. It traditionally uses suet in place of butter.

Why is it called figgy pudding?

It is so named because it contains figs. In the UK, steamed cakes like this are called puddings. In addition, the term "pudding" also can refer to dessert in general.

Does figgy pudding have figs?

Traditionally, figgy pudding did not contain figs. "Figgy" is a general term that refers to any dried fruit, not figs in particular. Many modern recipes for figgy pudding do contain figs, however.

What is hidden in a figgy pudding?

It was common for the baker to hide a sixpence (silver coin) in the figgy pudding. According to legend, whoever found the sixpence would have good luck in the coming new year.

How long does figgy pudding keep?

Be sure to make figgy pudding at least 4 weeks in advance, and let it age in a cool, dark place to improve the flavor.

Stored like this, it will keep for a year. The alcohol and the high sugar content from the dried fruit will keep it preserved.

If you want to freeze an already aged pudding, wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1 year.


Flaming the pudding right before serving is optional, but definitely makes for an awe-inspiring experience at Christmas dinner! Here's how to do it.

  • Pour 2 tablespoons of brandy into a metal soup ladle.
  • Hold the ladle of brandy over three lit tealights until it begins to steam and swirl in the ladle. The heat from the candles will warm the brandy.
  • Carefully tip the ladle towards one of the flames to catch the brandy on fire.
  • Pour the flaming brandy over the warmed figgy pudding and enjoy the blue flames. Be sure to have the lights off so you can see the flames.
  • Once the flames have completely burned out, serve and enjoy.

If you are looking for other British desserts, make sure to try our recipes for Lincolnshire plum bread, cinnamon raisin rolls, mincemeat tarts, plum pudding, and brandy butter.

Traditional Figgy Pudding Recipe (9)

Expert Tips

  • Make it at least 4 weeks in advance. It will not taste good if you eat it right away.
  • Soak the dried fruit for at least 1 hour, preferably overnight. This softens the fruit and improves the flavor.
  • Place a metal jam jar lid in the bottom of the pot before putting it in the pot for steaming. This raises it off of the bottom of the pot.
  • Keep the water level halfway up the side of the basin. You'll need to top up the pot with boiling water throughout the steaming process.
  • The figgy pudding is done when a skewer inserted into the center comes out clean.

Other British Christmas Recipes

  • Easy English Plum Pudding
  • Mincemeat Tarts
  • How to Decorate a British Christmas Cake
  • Lemon and Orange Mixed Peel

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Traditional Figgy Pudding Recipe (14)

Traditional Figgy Pudding Recipe

Learn how to make figgy pudding, the Christmas dessert from Charles Dickens’ Christmas Carol, with this easy recipe. Figgy pudding is an elegant English dessert that is made with dried fruit and brandy. It’s a delicious treat you won’t want to miss!

4 from 5 votes

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Course: Pudding

Cuisine: English

Prep Time: 1 hour hour

Cook Time: 4 hours hours

Total Time: 5 hours hours

Servings: 10 servings

Calories: 411kcal



For the Fruit Mixture

  • 1 ¾ cups mission figs, diced
  • ½ cup raisins
  • ½ cup golden raisins
  • ½ cup dried currants
  • ½ cup brandy

For the Cake Batter

  • ½ cup unsalted butter
  • ¾ cup dark brown sugar, packed
  • 1 tablespoon molasses
  • 1 tablespoon orange zest
  • 2 large eggs
  • cup all-purpose flour
  • ½ cup plain breadcrumbs
  • 1 teaspoon baking powder
  • 1 teaspoon mixed spice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup walnuts, chopped


Prepare the Fruit & Basin (30 min + 1 hr soaking)

  • Dice the figs, then toss them with the raisins, golden raisins, currants, and brandy until well mixed. Cover the fruit mixture and let stand for at least 1 hour, stirring occasionally. If you have the time, let the fruit stand overnight.

  • Lightly butter a1.5-liter pudding basinand line its bottom with a circle of parchment paper. If you don't have a basin, use a mixing bowl or other large bowl with a rim.

  • Cut a piece of aluminum foil and parchment paper large enough to cover the basin. Place the parchment on top of the foil, then fold a 1-inch pleat in the center of the covering.

Making the Cake Batter (30 min)

  • Beat the butter with an electric mixer on medium-high speed until pale, about 2 minutes. Add the brown sugar and beat until fluffy, about 1 minute.

  • Beat in the molasses, then the eggs in one at a time, adding a couple spoonfuls of flour with each egg to prevent the mixture from curdling.

  • Fold the flour, breadcrumbs, baking powder, orange zest, and spices into the egg mixture until smooth and well blended. Make sure there are no lumps of flour or other ingredients.

  • Dump the chopped walnuts, the fruit mixture, and any remaining brandy into the cake batter. Gently stir the batter until everything is well mixed, then pack the batter into the prepared basin.

  • Place the prepared cover parchment-side down on top of the basin. Tightly tie astringunder the rim of the basin, then make a string handle so you can lift the pudding out of the pot. Roll up the edges of the foil and parchment to create a seal.

Steaming the Pudding (4 hrs)

  • Bring a large kettle of water to a boil. Place a metal jam jar lid on the bottom of a 6-quart Dutch oven and put the covered pudding on top of the lid.

  • Once the water has boiled, pour enough boiling water into the pot to go halfway up the basin. Cover the Dutch oven with its lid and bring the pot to a full boil, then turn the heat down to low and simmer for 4 to 5 hours. Check every hour or so and top up the pot with fresh boiling water to keep the water level halfway up the basin.

  • It's cooked when it is a dark brown and askewerinserted into the middle comes out clean.

  • Let it cool uncovered until it's completely cool, about 6 to 8 hours. Re-cover it with fresh parchment and foil, as you did earlier, and store in a cool, dark place for at least 4 weeks. This aging time allows the pudding to develop a richer flavor.

  • Just before serving, steam it again for 1 ½ to 2 hours. Turn it out onto the serving plate and peel off the parchment circle.

  • Pour warm brandy over the warm pudding and ignite it with a longkitchen matchfor a dramatic presentation of blue flames. Once the flames die down, garnish with a holly sprig and serve withbrandy butter.



  • Make the pudding at least 1 month ahead. It will not taste good right away.
  • Soak the dried fruit for at least 1 hour, preferably overnight, before adding it to the batter.
  • Check the pudding occasionally. You'll need to top up the pot with boiling water throughout the steaming process to keep the water level halfway up the basin.
  • The pudding is done when a skewer inserted into the center comes out clean.
  • Leftovers can be frozen, as long as they are well wrapped in plastic wrap, foil, and sealed inside of a plastic bag, for up to 1 year.


Calories: 411kcal (21%)Carbohydrates: 63g (21%)Protein: 5g (10%)Fat: 15g (23%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mg (19%)Sodium: 108mg (5%)Potassium: 471mg (13%)Fiber: 5g (21%)Sugar: 40g (44%)Vitamin A: 343IU (7%)Vitamin C: 2mg (2%)Calcium: 123mg (12%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions


  1. Marion

    Your recipe looks delicious. You call out for 1 teaspoon of mixed spice. I am not familiar with it. Can you give me a recipe for making my own? Would like to try it.


    • Emma

      Thank you, Marion! I hope you enjoy the figgy pudding. Here's our recipe for mixed spice:


  2. Bryant

    Traditional Figgy Pudding Recipe (15)
    You shouldn't call something traditional, when you break from so many traditions.


    • Emma

      I'm sorry you don't like the title, Bryant--it's not my intention to mislead anyone. I tried to keep the traditional roots of this recipe while giving it a twist of originality.


  3. Alex

    Traditional Figgy Pudding Recipe (16)
    Figgy pudding smells so good! When it was lit on fire, it looked so cool. The raisins in the pudding are soft, and the mission figs add some crunch and sweetness. The brandy butter tastes good on the pudding, but I like it plain too.


    • Emma

      It is impressive to see a figgy pudding on fire! I’m glad that this figgy pudding was tasty for your Christmas celebration.


  4. Beth

    Traditional Figgy Pudding Recipe (17)
    Figgy pudding looks so good. I can't wait to see how it tastes come December. I learned lots about this traditional dessert.
    Update after tasting the pudding: This is extremely impressive when flamed; it makes the pudding warm and moist. The pudding smells nice and fruity, and the brandy butter makes it sweet and creamy.


    • Emma

      Thank you, Beth! I'm so glad that you found this figgy pudding post to be informative!


Leave a Reply

Traditional Figgy Pudding Recipe (2024)


What is traditional figgy pudding made of? ›

Traditional figgy pudding is a holiday dish made with flour, suet (a type of hard animal fat), figs, and other dried fruits. Some more modern versions, like this one, are made without suet. Here's what you'll need for this top-rated figgy pudding recipe: Buttermilk.

What's the difference between Christmas pudding and figgy pudding? ›

Figgy pudding is a specific type of Christmas or plum pudding that contains figs as a primary ingredient along with other dried fruits,” Heron says.

What was originally put in a Christmas pudding? ›

The pudding we know today began life as a pottage. This was a kind of broth, including raisins and other dried fruit, spices and wine. It was thickened with breadcrumbs or ground almonds. Not dissimilar to the mince pies of yesteryear, it often included meat or at least meat stock.

Are there no figs in figgy pudding? ›

Figgy pudding is a cake that is either baked or steamed. It is actually a form of a plum pudding, neither of which has figs nor plums but is primarily made from raisins. So much for vaulted tradition.

Why are they demanding figgy pudding? ›

As for the figgy pudding song, near the end of the 16th century, carolers began to sing the English folk song, “We Wish You a Merry Christmas.” When poor folks stood on the doorsteps of the wealthy and sang, “Oh bring us some figgy pudding,” and “we won't go until we get some,” they probably were having a bit of fun, ...

What country invented figgy pudding? ›

United Kingdom

Does the alcohol cook out of figgy pudding? ›

Conclusion: Christmas puddings contain ethanol that does not all evaporate during the cooking process.

Is sticky toffee pudding the same as figgy pudding? ›

Like the Christmas pudding and figgy puddings before it, the sticky toffee pudding is usually steamed for maximum moisture. Instead of figs, however, very finely chopped dates are added to the cake, which gets covered in a toffee sauce.

Does spam make figgy pudding? ›

SPAM® Figgy Pudding brings a blend of warm spices and seasonal ingredients that will be the star in many wintertime recipe favorites.

Why was the Christmas pudding banned during history? ›

By the mid-1600s, plum pudding was sufficiently associated with Christmas that when Oliver Cromwell came to power in 1647 he had it banned, along with Yule logs, carol-singing and nativity scenes. To Cromwell and his Puritan associates, such merry-making smacked of Druidic paganism and Roman Catholic idolatry.

What is the oldest Christmas pudding? ›

The tinned pudding is believed to be one of the oldest in the world. A 120-year-old Christmas pudding given to Royal Navy sailors fighting in the Boer War has gone on display.

Why do you put a penny in a Christmas pudding? ›

A silver sixpence was placed into the pudding mix and every member of the household gave the mix a stir. Whoever found the sixpence in their own piece of the pudding on Christmas Day would see it as a sign that they would enjoy wealth and good luck in the year to come.

What is a fun fact about figgy pudding? ›

The traditions around the figgy pudding carry a lot of Christian symbolism, Waugh says. The classic dish had 13 ingredients — "representing Christ and the 12 apostles," she says — and was served with a sprig of holly on top, standing in for the crown of thorns.

What is another name for figgy pudding? ›

Figgy pudding today

That's likely why the dish also goes by a number of other names including plum porridge, Christmas pudding, and steamed pudding. And whatever the name, people still eat it today. In Britain, in particular, figgy pudding is still a Christmas staple.

What is the crunchy stuff in a fig? ›

The crunchy little things that you notice when eating a fig are the seeds, each corresponding to one flower. Such a unique flower requires a unique pollinator. All fig trees are pollinated by very small wasps of the family Agaonidae.

What are the coins in figgy pudding? ›

The Christmas pudding coin

Adding silver coins into plum pudding is a fun Christmas tradition. The notion being that whoever finds the coin will have good luck. The tradition may date as far back as early as the 1300s when several small items like dried peas and chicken wishbones were added to the pudding mixture.

What the heck is figgy pudding? ›

Figgy pudding is a pudding in the British sense of the word, which means it is a steamed cakelike dessert. This particular Christmas version is traditionally made with suet (which is raw beef or mutton fat), eggs, brown sugar, breadcrumbs, spices, dried fruits and, last -- but certainly not least --- brandy.

Is figgy pudding the same as fruit cake? ›

Is figgy pudding the same as fruit cake? No. Traditional figgy pudding is a British dish that is more like a bread pudding that may or may not include dried fruit like raisins. So although there are similarities for sure, they are not the same thing.

Is spam figgy pudding meat? ›

It retails two 12-ounce tins for about $10. It is not Spammy figgy pudding; I checked. The first ingredient is still allegedly pork. The second, though, is sugar, followed closely by flavorings of ...

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