Festive Figgy Pudding with Decadent Hard Sauce

Have you ever wondered what the holidays taste like in dessert form? Let me introduce you to a festive classic that’s bursting with warmth, nostalgia, and just the right amount of decadence: Figgy Pudding with Hard Sauce. This dessert is steeped in tradition and spiced with the rich, fruity flavors we all crave during the holiday season. Trust me—it’s the showstopping finale your holiday table has been waiting for!

Hook Statement: Imagine a dessert so magical it inspired carolers to sing about it—this figgy pudding is just that perfect!

Why You’ll Love This Recipe

• Rich and flavorful: Packed with dried fruits, warm spices, and a touch of brandy, it’s pure holiday indulgence.
• Perfect for entertaining: Make it ahead of time, then wow your guests with a table-side flambé if you’re feeling fancy!
• Timeless tradition: It’s a centuries-old dessert that never goes out of style.

Ingredients Breakdown

Essentials:

• Dried figs: The star ingredient! Chop them finely for the best texture.
• Breadcrumbs: These create the pudding’s signature dense yet soft structure. Opt for fresh if you can.
• Brown sugar: Adds a deep, molasses-like sweetness.
• Spices: Think cinnamon, nutmeg, and cloves—the ultimate holiday trifecta.
• Brandy: Enhances the flavors and adds a richness that screams celebration.
• Eggs: The binding agent that holds everything together.
• Butter: Both for the pudding and the hard sauce, because butter makes everything better!

Pro Tips: Swap dried figs for dates or raisins if needed. Don’t have brandy? Rum works beautifully here.

Step-by-Step Instructions

1. Prep the figs: Finely chop the dried figs and soak them in warm water (or brandy for an extra kick) for about 20 minutes.
2. Create the batter: In a large bowl, mix breadcrumbs, brown sugar, spices, and a pinch of salt. Stir in the soaked figs, along with their soaking liquid, followed by beaten eggs and melted butter.
3. Steam the pudding: Grease a pudding mold and pour the batter in. Cover tightly with aluminum foil. Place the mold in a large pot filled with enough water to reach halfway up the sides of the mold. Bring the water to a simmer, cover the pot, and steam for about 2 hours. Check occasionally to make sure the water doesn’t evaporate.
4. Make the hard sauce: Whip softened butter with powdered sugar until fluffy. Stir in a splash of brandy to taste. Chill until ready to use.
5. Serve: Once the pudding is done, carefully turn it out onto a plate. Serve warm with a dollop of hard sauce on top—or go bold and flambé it tableside with a bit of extra brandy!

Chef’s Tips and Tricks

• Make ahead: Figgy pudding can be made up to a week in advance. Simply wrap it tightly and refrigerate. Reheat through steaming or microwaving before serving.
• Avoid over-mixing: Stir just until combined to keep the pudding tender.
• Flambé safely: If flambéing, always use a long-handled lighter and ensure the dish isn’t near anything flammable. Safety first!

Recipe Variations and Serving Suggestions

• Substitutions: For a nutty twist, add chopped walnuts or almonds to the batter.
• Make it kid-friendly: Skip the brandy and replace it with apple juice in the batter and orange juice in the hard sauce.
• Serving idea: Pair with a hot mug of spiced cider or mulled wine for the ultimate holiday vibe.

FAQs

Can I freeze figgy pudding? Absolutely! Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Reheat through steaming when ready to serve.

How long does the hard sauce keep? The hard sauce can be stored in an airtight container in the fridge for up to a week. Give it a quick stir before serving.

What’s the best way to reheat leftovers? Steam or microwave individual slices gently until warmed through.

Now it’s your turn to whip up this holiday classic! I’d love to hear how your figgy pudding turns out. Leave a comment below, or share your creation on social media with the hashtag #TheKitchensAid. Happy holidays and happy baking!