Chocolate Figgy Pudding

It’s a dessert by many names called Christmas
pudding, plum pudding, or Figgy pudding. But
don’t get it confused with fruit cake!

Becky Low shares the low-down on a tasty
Christmas tradition that she says we should

Chocolate Figgy Pudding
¾ cup milk
¾ cup chopped dried dates or raisins
¾ cup chopped dried figs or raisins
½ cup dark chocolate chips
¾ cups fresh or moist bread crumbs (1-2 slices bread)
¾ cup flour
½ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon cinnamon, optional
¼-½ teaspoon nutmeg, optional
½ cup sugar
¼ cup butter, softened
1 egg
1 teaspoon vanilla
zest from ½ orange
2 cups caramel sauce or vanilla pudding (see recipe

Preheat oven to 350 degrees. Place in the preheating oven a
9×13 cake pan filled with ¾-1 inch hot water (NOTE – fill
the pan after it is in oven to prevent spills). Generously
butter sides and bottom of six 1-cup ramekins;* set cups

Place milk in microwave safe bowl; microwave 1-minute on
high. Add dates and figs (or raisins); microwave 30
seconds, stir and microwave 30 seconds longer. Stir in
chips and allow to stand at least 10 minutes to cool while
preparing rest of recipe.

Place 1-2 slices fresh or moist bread in blender; pulse
blender until bread is reduced to crumbs; measure crumbs
and set aside; repeat as needed for correct measure. Add
flour, salt, baking soda, baking powder and optional
spices; set aside.

Beat together sugar and butter; add egg and beat until
smooth. Stir in fruit/milk and dry ingredients. Spoon into
prepared ramekins. Place ramekins in 9×13 pan filled with
hot water (water should be at least ½ way the side of the
cups; bake 35-40 minutes. Carefully remove pan from oven;
allow to cool 10-15 minutes, remove ramekins from water and
unmold on serving plates (may serve in ramekins if
desired). Serve warm or cold with caramel sauce or vanilla
pudding spooned over top.

Requested by carolers in the popular Christmas carol “We
Wish You A Merry Christmas” this 16th century Olde English
dessert has a modern make-over. Serves 6-12

* May replace ramekins with a standard 12-cup muffin tin
for smaller portions; bake 25-30 minutes. NOTE: finished
product will be more firm and muffin like rather than
steamed pudding texture.

* May double recipe and place in 8-cup pudding mold or
bundt cake pan; cover tightly with foil or a lid. Place
filled mold/bundt cake pan on a trivet over simmering
water; cover larger stock pot and steam 2-3 hours depending
on size of pudding (note – a canning kettle works well for
steaming). Water should gently boil or simmer throughout
the steaming process – periodically check to ensure pan
does not boil dry.

Mom’s more traditional Steamed Pudding recipe (also called
Figgy Pudding, Christmas Pudding or Carrot Pudding) see

Caramel Sauce: In a medium sauce pan over over medium,
stirring constantly bring to a boil 1-cup sugar (brown or
white), 1-cup cream and ½-cup butter; reduce heat to low
and simmer 5 minutes without stirring. Stir in 1-teaspoon
vanilla. Serve hot or cold (makes 2 cups sauce)

NOTE: Vanilla Pudding may be substituted for the caramel
sauce. Stir a little milk into pudding to make it

For delicious dairy recipes and nutrition information go
, www.NationalDair
or on

Add comment