Figgy Pudding Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Jeff Mauro

Figgy Pudding

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  • Level: Intermediate
  • Total: 10 hr 55 min (includes soaking and cooling times)
  • Active: 55 min
  • Yield: 8 to 10 servings
I mean…it’s the most fun dessert name of all time, that begs one to try out their finest British accent. Pudding this is not, it’s more like an ultra-moist Bundt cake or fruit cake, each bite filled with boozy surprises!


Sugared Cranberries:

Maple-Bourbon Hard Sauce:


Special equipment:
a 10- to 12-cup Bundt pan
  1. In a medium bowl, combine the figs, raisins, golden raisins and currants. Pour the brandy over the top, then stir to mix, and cover. Let sit for at least 8 hours at room temperature or better yet, overnight.
  2. Preheat the oven to 325 degrees F.
  3. Cut a sheet of parchment paper that extends 1 inch past the circumference of the lip of a 10- to 12-cup Bundt pan. Repeat with a sheet of aluminum foil. Set aside. Spray the Bundt pan with nonstick cooking spray and set aside. Fit a deep roasting pan with a wire rack and set aside. Bring a pot of water (enough to fill the roasting pan by 2 to 3 inches) to a boil.
  4. In a large bowl, add the breadcrumbs, almonds, brown sugar, butter, molasses, egg, apple, lemon zest and juice, and orange zest and juice and stir to combine. Set aside. In a medium bowl, whisk together the flour, cinnamon, nutmeg and salt and set aside.
  5. Drain the soaked fruit, reserving 1/3 cup of the brandy. (The remaining brandy can be used in a cocktail.) Add the fruit and reserved brandy to the bowl of batter and stir to combine. Add the flour mixture to the batter and stir to combine. Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Cover the top of the Bundt pan with the parchment paper followed by the foil. Crimp both together to make a tight seal around the lip of the Bundt pan.
  6. Place the Bundt pan on the wire rack in the roasting pan and set on the bottom rack of the oven. Pour 2 to 3 inches boiling water around the Bundt pan, then cover the entire roasting pan with foil and crimp shut. Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 2 hours.
  7. Remove the Bundt pan from the roasting pan, then remove the foil and parchment and set on a wire rack. Let cool for 10 minutes. Place an inverted large plate or cake stand on top of the Bundt pan and invert to unmold the pudding. Decorate with the Sugared Cranberries and rosemary, if desired. Serve the pudding warm, topped with the Maple-Bourbon Hard Sauce.

Sugared Cranberries:

Yield: 1 1/2 cups
  1. Combine 1 cup granulated sugar with 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Add the cranberries, reduce the heat to maintain a simmer, and cook for 1 to 2 minutes. (We don’t want the berries to burst.) Remove from the heat and let cool to room temperature.
  2. Strain the berries well, allowing as much syrup to drip off as possible (the syrup is great in a cocktail, added to sparkling wine or seltzer, or poured over French toast or pancakes). Add the remaining 1 1/2 cups granulated sugar to a sheet pan or wide shallow bowl. Toss the berries in the sugar until completely coated. Spread the cranberries and sugar in a single layer on a sheet pan. Use immediately or cover and hold at room temperature until ready to use.

Maple-Bourbon Hard Sauce:

Yield: 1 1/2 cups
  1. In a medium bowl, add the butter and confectioners' sugar and beat with a handheld mixer on medium speed until light and fluffy, about 3 minutes. Add the bourbon and maple syrup and beat until just mixed, about 15 seconds. Transfer to a bowl and serve immediately or refrigerate until ready to use.

Cook’s Note

To make fresh breadcrumbs, tear the bread into pieces and drop into a food processor. Process until the crumbs are fine. Frozen cranberries will work in a pinch; watch the berries extra carefully so that they don’t burst.