Figgy pudding is a traditional British Christmas dessert that goes back to Shakespeare’s time. In this version, the common rum or sherry-soaked fruit is replaced with a purée of rehydrated figs, dates and water, adding important moisture to the finished product, while grated dark chocolate adds complexity.

Prep time: 5 min

Cook time: 70 min

Total time: 75 min

Warm Figgy Pudding
Copyright Recipe © 2015 Woodland Foods


  • 1 Cup Dried Golden Figs, chopped, plus additional whole figs for garnish

  • 1 Cup Diced Dates

  • 2 Cups Water

  • 1 Teaspoon Baking Soda

  • 21 Tablespoons Butter, softened, divided, plus more for greasing ramekins

  • 1 Cup Superfine Sugar

  • 2 Eggs

  • 2 1/2 Cups Self-Rising Flour

  • 2 1/2 Ounces Dark Chocolate, grated

  • 2 Cups Granulated Brown Sugar

  • 2 Cups Heavy Cream

  • Whipped Cream For Topping


  1. Preheat oven to 350°F. Butter inside of 12 single-serving ramekins.

  2. Combine figs, dates and water in medium saucepan over medium heat. Bring to a boil, remove pan from heat, and stir in baking soda. Let sit 5 minutes to cool. Transfer date mixture to blender, and purée. Set aside to cool.

  3. Combine 7 tablespoons butter and sugar in large mixing bowl or bowl of stand mixer fitted with paddle attachment. Beat together until light and fluffy. Alternate adding eggs and flour, then add puréed fig mixture and chocolate, and mix just until combined.

  4. Fill ramekins with batter about halfway, or slightly under. Transfer to oven and bake for 20 to 25 minutes.

  5. Meanwhile, combine brown sugar and cream in medium saucepan over low heat. Stir until sugar dissolves. Increase heat and bring mixture to a boil, then reduce heat to maintain a simmer for 5 minutes. Add remaining 14 tablespoons butter, and stir to incorporate.

  6. Remove ramekins from oven, and let stand 10 minutes. Unmold onto small serving dishes, or leave in ramekins to serve if desired.

  7. Slash shallow “X” on top of each pudding, and pour warm sauce over, allowing it to soak in slightly. Top with whipped cream. Quarter remaining whole figs, and sprinkle on top for garnish. Serve warm.