Christmas Pudding

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Figgy Christmas pudding will bring a bit of Victorian Christmas cheer to your holiday table.

Christmas Pudding

No Victorian Christmas would be complete without figgy pudding. From the Christmas carol “We Wish You a Merry Christmas” to just about every Christmas story, figgy pudding is as traditional as it gets. Some Christmas puddings are steamed, but this one is baked, which is easier to make.

You can use whatever dried fig you like, but I have had very good results with Black Mission figs. Black Mission figs have a rich flavor that will infuse your Christmas pudding with delicious taste. Black Mission figs also have a high sugar content that will sweeten your pudding.

Ingredients

1 stick of butter
2 eggs
1 cup molasses
1 pound of dried figs, stems removed chopped fine
1 teaspoon lemon zest
1 cup buttermilk
½ cup walnuts
2 ½ cups all purpose flour
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg

1 pint whipping cream (for garnish)
¼ cup of confectioners sugar

Instructions

Preheat oven to 325 degrees
Using your stand mixer, beat the butter until light and fluffy.
Add the eggs and molasses and beat until fully incorporated.
Add the figs, lemon peel, buttermilk, and walnuts. Mix until combined.
Spray an 8-inch soufflé dish with non-stick spray or grease it with butter.
Transfer the batter to the soufflé dish.
Bake for 1-hour or until it tests done.
To test for doneness, insert a toothpick into the center of the pudding, if it comes out clean the pudding is done.
Let the pudding cool in the soufflé dish.
While the pudding cools whip the whipping cream into whipped cream.
Using a whisk beat the whipping cream until it starts to firm up.
Then add the confectioners sugar and continue to whisk until very firm.