Recipe

Classic Steamed Figgy Pudding

A rich, old-school steamed pudding loaded with figs and dried fruit, kissed with warm spices, and finished with a glossy sauce or brandy butter.

By Matt Campbell

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4.7

A sliced figgy pudding on a small ceramic plate with a spoonful of brandy butter melting on top, warm kitchen lighting and a simple linen napkin

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Figgy pudding is one of those desserts that sounds like a song lyric until you actually make it, then you realize it is basically the coziest thing you can steam on purpose. It is dark and sticky, loaded with dried fruit, and spiced like the best part of winter. And no, it does not have to be fussy.

This version is classic in spirit but friendly in practice: accessible ingredients, clear steps, and a couple of small checkpoints before steaming that keep you in control. You will end up with a pudding that slices clean, stays tender, and tastes even better the next day. Which is convenient, because you can absolutely make it ahead and pretend you are wildly organized.

A kitchen counter with bowls of chopped dried figs, dates, raisins, flour, brown sugar, spices, eggs, butter, and a bottle of dark rum ready for figgy pudding

Why It Works

Deep, sticky flavor without weird effort: Chopped figs, dates, molasses, and brown sugar build that classic dark pudding taste fast.
Steaming keeps it ultra-moist: The texture stays plush and sliceable.
Make-ahead friendly: The flavors mellow and get even better after a rest in the fridge.
Flexible finish: Serve it with brandy butter, a quick warm caramel-ish sauce, or just a dusting of powdered sugar if life is hectic.

Pairs Well With

Storage Tips

Refrigerate: Wrap cooled pudding (or individual slices) tightly and refrigerate for up to 5 days.

Freeze: Wrap the whole pudding or slices in plastic wrap, then foil. Freeze up to 3 months. For the best texture, wrap very well so it does not dry out in the freezer. Thaw overnight in the fridge.

Reheat: The best way is to steam slices for 8 to 10 minutes until warmed through. You can also microwave a slice in 20 to 30 second bursts, covered, with a tiny splash of water to keep it from drying out.

A figgy pudding wrapped in plastic wrap and foil on a kitchen counter next to a labeled storage container with extra slices

Common Questions

Does figgy pudding actually contain figs?

Sometimes, though not universally. The name has been used loosely over time, and plenty of versions lean on mixed dried fruit. This recipe does use figs (plus dates and raisins) for that classic sticky richness.

Is figgy pudding the same as Christmas pudding?

They are close cousins. In many modern recipes, “figgy pudding” leans more heavily into figs, while Christmas pudding often focuses on a broader mix of dried fruits and may use suet. Either way, you are in that rich, steamed, holiday-pudding family.

Do I have to use alcohol?

Nope. Rum or brandy adds warmth and depth, but you can swap in apple juice, strong black tea, or orange juice. Also worth noting: alcohol does not fully “cook off” during steaming, so if you are serving kids or avoiding alcohol for any reason, go with a non-alcohol swap.

Can I bake it instead of steaming?

Steaming is what gives the classic tender texture. If you must bake, use a water bath and a well-covered dish at 325°F and plan on roughly 60 to 90 minutes (sometimes a bit longer depending on your pan). Start checking around 60 minutes.

My pudding seems undercooked in the center. What now?

Steam it longer. The center should feel set and springy, and a skewer should come out with moist crumbs rather than wet batter. If you use a thermometer, aim for about 200 to 205°F (93 to 96°C) in the center. Add 15 minute increments until it is done.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls
Chef’s knife and cutting board
Measuring cups and spoons
Whisk and rubber spatula
6 to 8 cup pudding basin, heatproof bowl, or small Bundt pan
Large pot with a lid for steaming
Trivet or folded kitchen towel (to lift the pudding off the pot bottom)
Foil and kitchen twine (or a tight-fitting lid if your bowl has one)
Optional but helpful: instant-read thermometer

I used to file figgy pudding under “cute holiday concept” and then I made it once on a cold weeknight with a too-small pot and a slightly chaotic attitude. The steam fogged up my kitchen windows, the whole place smelled like cinnamon and dark sugar, and when I finally unmolded it, it looked like a humble little brown planet.

Then I took a bite and had that mid-bite pause where your brain goes quiet for a second. Sticky figs, warm spice, the kind of deep sweetness that feels earned. Now I make it like a tradition even if it is just Tuesday.