Bring us a Figgy Pudding


IMG_0054_2My kids’ favorite part of “We Wish you a Merry Christmas” is:

Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding and a cup of good cheer
We won’t go until we get some;
We won’t go until we get some;
We won’t go until we get some, so bring some out here.

After singing it repeatedly for a week straight and insisting it was called piggy pudding, they demanded to know what it really was and why everyone wanted it so much. It turns out it’s actually not quite a pudding, but a moist Christmas cake. Both the “pudding” and the Christmas carol date back to 16th century England.  There are about a dozen and one versions of figgy pudding, but here is what my kids and I came up with to satisfy our curiosity and our sweet tooth.

1 1/2 cups dried figs, chopped
1/2 cup pitted dates, chopped
2 cups water
1 tsp baking soda
8 Tbsp grass fed butter, softened
1/2 cup honey
6 eggs
1/2 cup coconut flour
1 tsp vanilla extract
1 apple, peeled and diced
1 tsp ground cinnamon
pinch of allspice or nutmeg
1 tsp orange zest
1/8 cup orange juice

Glaze (from Roost)
1/4 cup grass fed butter
1/4 cup almond butter
2 Tbsp honey
1 tsp ground cinnamon
1/2 tsp vanilla extract

Place chopped figs, and dates in small saucepan with the 2 cups water. Bring to a low boil, remove from heat and mix in baking soda. My son loved the bubbly reaction. Set aside while you prepare the rest of the batter.
Preheat oven to 350. In food processor, add butter and honey. Pulse until nicely creamed. Add remainder of ingredients and combine, scraping down the sides at least once. Add fig/date/water mixture and pulse until the batter is smooth.
Grease a bundt pan, dome pan, or a large oven safe mixing bowl. Add batter and smooth top. Bake for 40-50 minutes depending on pan size. The dome pan pictured took about 50 minutes to bake completely.
For glaze, in small sauce pan melt butter, whisk in almond butter and remaining ingredients. Continue to stir over low heat until smooth. Set aside for a few minutes and pour over cake as desired. I made this glaze three times. First time, I forgot about it on the stove and ruined it. Second time, I let it sit out too long on the counter before pouring over the cake and it got clumpy. Third time, I got it just right. That is the beauty of kiddo distractions in the kitchen!

This recipe is super sweet. I imagine the honey could be taken down to 1/4 cup or even omitted considering the high fruit content, but it is a Christmas cake after all. In my book, that calls for a little indulgence and it was kid tested and approved!



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*Recipe adapted from Warm Sticky Figgy Pudding on Food

7 comments on “Bring us a Figgy Pudding”

  1. Hi, there!

    I followed the directions to a T, and yet it took over two hours in the oven, and halfway through the baking process, I had to pour the batter from a dome pan as you suggested, to a shallower square dish.

    Any thoughts as to what might have happened?


      1. so will it be better if i leave the cake at room temperature with the glaze? or make the glaze fresh on the day?


      2. I think you can do either. I personally would probably make it all ahead and refrigerate just to get it over with. Then when it’s time to serve, take it out one hour ahead to bring back to room temp. You should always refrigerate paleo baked goods because they are not shelf stable the way flour based products are. Also, Remember this recipe will be less sweet than the traditional counterpart–but the fruit itself sweetens the cake :):)


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