WTF is Figgy Pudding?

Knock, knock at the door.

This time of year you might find a wild, roaming pack of carolers terrorizing the neighborhood with joy and happiness during the Christmas season, singing "We Wish You a Merry Christmas!"

"Oh, bring me some figgy pudding!" 

Mmm.. Snack Pack Figgy Pudding — Grab a spoon, peel back the top and dip into this custardy congealed delicacy?

Wait.. that's not Figgy Pudding?

“We won’t go until we get some!” 

Really?

Could Figgy Pudding be so delicious that you're not going to stop singing and leave until you get some?

WTF, indeed.

So if you must make some of this Dickens' novel sounding dessert to get you to leave, I'm here to help.

In reality, Figgy Pudding is a rich, dense, steamed dessert that’s as nostalgic as it is satisfying. But for homesteaders and those who enjoy cooking from scratch, figgy pudding is a dream. It uses readily available ingredients like suet or butter, dried fruits, and spices, all steamed together into a rich, dense, festive dessert.

We are going to explore what Figgy Pudding is, give a traditional recipe and explore modern techniques, like sous vide and pressure cookers, to make this old-world treat even easier to create.

WTF? — What the Fig?

At its core, figgy pudding is a steamed pudding, which—despite its name—isn’t the American jiggly custard you're mostly familiar with.

Instead, it’s a rich, dense, cake-like dessert filled with dried fruits, warm spices, and plenty of fat.

What makes it unique is the steaming process, which sets it apart from baked cakes. The steam gently cooks the batter, keeping it incredibly moist while developing a soft, luscious crumb that’s impossible to achieve with dry heat alone.

The fat, traditionally suet (a clean-tasting rendered beef fat prized for its firm texture), plays a crucial role in giving the pudding structure and richness.

For homesteaders or anyone with a resourceful kitchen, suet—or even butter—makes this a perfect dessert to showcase pantry staples and seasonal ingredients.

It’s a method that’s both practical and a little magical. The steam does all the hard work, creating a dish that feels indulgent, festive, and unmistakably old-world.

What’s It Like?

If you’ve never steamed a pudding, think of figgy pudding as a lovechild between the masonry brick otherwise known as a fruitcake and ooey-gooey, warmed bread pudding—but Figgy Pudding is far, far better

It’s dense but moist, with chewy bursts of dried fruit and a warm, aromatic richness from the spices and fat. It holds up well to hand hold and some serious dunking into hot cocoa or a hot cup of Holler Roast Coffee.

(Get some Holler Roast Coffee here: https://hollerroast.com/?ref=del )

The steaming process keeps everything tender and luscious, locking in the flavors and avoids the brick like bread of fruitcake. )

It’s also unapologetically festive. This dessert is Christmas through and through—a little old-world, a little quirky, but the kind of dish that makes people stop and say,

“Wait, you made that?!”

Ugh.. This Sounds So Difficult

Here’s the truth, it’s much easier than it sounds. Steamed puddings may sound obscure and intimidating, but it's surprisingly simple and low-stress.

Once you’ve mixed your ingredients, you pop them in a mold, steam it gently, and forget about it.

The Ingredients You’ll Love (Especially if You Homestead)

If you’ve got a homestead or easy access to traditional pantry staples, figgy pudding is a dream. Here’s why:

• Suet or Butter: Traditional fat that gives the pudding its unmistakable richness and structure. Perfect for those who render their own fats. DO NOT underestimate this ingredient, it provides HUGE umami qualities that make this dish unforgettable.

  
  

• Dried Fruit: Dried figs (of course), raisins, currants, cranberries, even dates—whatever you’ve dried or preserved works beautifully.

  
  

• Spices: Cinnamon, nutmeg, clove—those cozy, Christmassy aromas that warm the soul.

  
  

• Eggs and Flour: Kitchen staples that bind everything together.

It’s the kind of recipe that rewards resourcefulness. Use what you’ve got, and it’ll still taste amazing.

Classic Figgy Pudding

Ingredients

• 1 cup finely chopped dried figs

• 1 cup raisins, currants, AND/OR dried cranberries

• 1 cup suet or (substitute butter if needed)

• 1 1/2 cups all-purpose flour

• 3/4 cup brown sugar

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon ground cloves

• 2 large eggs, beaten

• 3/4 cup whole milk

• Zest of 1 orange

• 1/4 teaspoon salt

  
  

Instructions

1. Mix the Ingredients: In a large bowl, combine the dried figs, raisins, suet, flour, sugar, baking powder, spices, salt, and orange zest. Stir to distribute evenly.

   
   

2. Add the Wet Ingredients: Mix in the beaten eggs and milk until a thick batter forms.

   
   

3. Prep the Mold (MOLD? Okay, don't lose me here): Grease a pudding mold or heatproof bowl generously with butter or tallow. This can be mason jars with no lids (my favorite), fancy souffle dishes.

   Spoon the batter into the mold, leaving about 1 inch of space at the top for expansion. Cover tightly with foil or a lid.

   
   

4. Steam It: Place the "mold" in a large pot, roasting pan or Dutch oven. Add enough water to come halfway up the sides of the mold. Cover the pot, bring the water to a gentle simmer, and steam the pudding for 2.5-3 hours. Check occasionally to ensure the water doesn’t boil dry—add more as needed.

   
   

5. Cool and Serve: Let the pudding rest for 10 minutes, then carefully unmold it onto a serving plate or eat directly from the mason jar/souffle dish. Serve warm with a rich brandy butter, custard, or whipped cream.

   
   

Okay Let's Make This a Bit Easier

Sous Vide and Pressure Cooker Variations

(These Are Both My Preferred Method)

Sous Vide Method

Sous vide is a fantastic, low-maintenance way to make figgy pudding, delivering perfectly moist results every time without hovering over a pot of steaming water.

1. Prepare Your Batter: Make your figgy pudding batter as usual.

   
   

2. Select Your Container:

   • For sous vide, you can use a vacuum-sealed bag (highly recommended for efficiency) or fingertip tight mason jars. If using jars, opt for wide-mouth pint mason jars to ensure even cooking and easy removal.

     
     

3. Why Seal the Bag or Jar?

   • A vacuum-sealed bag eliminates excess air and ensures the batter cooks evenly throughout.

   • If using mason jars, only lightly cover them—screw the lids on until just fingertip tight. This allows steam to escape without creating a pressure seal, which could damage the jars or prevent proper cooking. Never overtighten!

     
     

4. Sous Vide Process:

   • If using jars, place the jars in the sous vide container and then add water up to 1-2 inches from the top of your mason jars. Now remove the jars.

   • Preheat your sous vide water bath to 185°F (85°C).

   • Re-submerge your sealed bag or place your mason jars in the water with 1-2 inches of space from waterline to the top of the jar.

   • DO NOT let the water touch the pudding.

   • Cook for 2–3 hours. The pudding will gently steam in its own moisture, creating that signature rich, soft texture.

     
     

5. Serving Tips: Carefully remove the jars (tongs are your friend), and let them cool slightly before unmolding. If you cooked it in a bag, snip off a corner and squeeze the pudding out into a serving dish.

Pressure Cooker Method

The pressure cooker is the fastest and efficient alternative to steaming, cutting the cooking time down significantly while still delivering the classic figgy pudding texture.

1. Prepare Your Batter: Mix up the batter and transfer it to wide-mouth pint mason jars or a traditional pudding mold.

   
   

2. Cover the Jars or Mold:

   • For mason jars, lightly screw on the lids so they’re just fingertip tight. This prevents pressure buildup inside the jar.

   • Make sure the mason jars you use are made for pressure cooking. Check to verify the jars are free of signs of cracking or chips in glass.

   • Follow all procedures and safety measures outlined in your pressure cooker owner's manual.

   • If using a pudding mold, tightly cover it with foil to prevent condensation from dripping onto the batter.

     
     

3. Set Up the Pressure Cooker:

   • Add 2 cups of water to the bottom of the pressure cooker. Place a trivet or steamer rack inside to elevate the jars or mold above the water.

   • Carefully place the jars or mold on the rack.

     
     

4. Cook Under Pressure:

   • Seal the pressure cooker lid and cook on high pressure for 45 minutes.

   • Allow the pressure to release naturally—don’t use the quick release method, as the rapid change in pressure could cause the jars to crack or disrupt the pudding’s texture.

     
     

5. Remove and Cool: Once the pressure has fully released, carefully lift the jars or mold out of the pressure cooker. Let the pudding cool for at least 10–15 minutes before serving.

   
   

Safety Tips for Pressure Cooking:

• Always check your pressure cooker’s manual for water requirements and safety guidelines.

• Don’t overfill the pressure cooker with jars; they need space for steam circulation.

• Never over-tighten mason jar lids—trapped pressure can lead to dangerous breakage.

• Pressure cookers can be dangerous. Never use your cooker improperly and always follow your specific pressure cookers owner's manual.

Is It Really Worth It?

Absolutely.

I'm not saying you should make this all year, unless you're the type to watch Christmas movies in July.

But, If you’re looking for a dessert that’s unique, festive, and deeply satisfying, figgy pudding is a winner. It’s rich, it’s nostalgic, and it feels like a culinary achievement—even if it’s not as hard as you’d think.

Now, serve those Christmas carolers their requested Figgy Pudding and send them on their merry way!

Merry Christmas!