I was looking for something different to make for the holidays this year – something I’ve never made before. Thinking about the famous Chrismas song, “We Wish You a Merry Christmas,” I wondered what Figgy Pudding even was. The people in the song, “won’t leave until they get some,” so I figured it must be good.
I looked up some traditional recipes and realized it was perfect to adapt for SCD™ considering it’s mostly comprised of figs and dates.
It turned out to be very easy to make and it’s very tasty. It’s kind of like a soft cake more than pudding. It’s light and springy and it has a sweet, cinnamon-spice flavor that’s perfect for the holidays.
I topped with my heavy cream yogurt whipped with honey and vanilla. You can make a sauce or just serve as is!
Join in the dicussion! I started a new Facebook Group – Happy Gut For Life – Beyond SCD Discussion Group where we can talk about any SCD subjects including introducing new foods that may be outside the diet. Come check it out – I’ll be disussing my own successes and failures on this topic and it’s a great place to connect with others who are exploring SCD and beyond SCD foods.
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SCD Figgy Pudding – Grain-Free, Sugar-Free
- 1 ½ cups filtered water
- 1 cup roughly chopped dried figs
- 1 cup roughly chopped dates (I used a combination of Medjool and Delget Noor)
- 1 tsp baking soda
- ¼ cup butter – softened
- ¼ cup honey
- 3 large eggs
- 1 tsp lemon juice
- ¼ cup coconut flour
- ¼ tsp salt
- 1 tsp cinnamon
- butter for greasing ramekins
- 1 cup heavy cream yogurt
- 2 tsp honey
- 1 tsp pure vanilla extract
Heat oven to 350F°
Add water, figs, and dates to a medium saucepan
Heat over medium heat until mixture comes to a boil
Reduce heat to keep mixture at a simmer
Simmer for 10 – 15 minutes until everything is very soft
Remove from heat
Stir in baking soda
Allow to cool for five minutes
Pour mixture into food processor or hish-speed blender
Process for about a minute to create a puree
Add butter and honey to mixing bowl and cream together until smooth
Add fruit mixture, eggs, lemon juice, coconut flour, salt, and cinnamon
Mix until everything is well combined
Place buttered ramekins on baking sheet (you can bake directly on oven rack, but I find it easier to use the baking sheet)
Pour batter into buttered ramekins so they are about half full
Place in the oven and bake for 30 minutes
Allow the puddings to cool for at about 10 – 15 minutes before serving
You can serve in the ramekin or use a butter knife to gently loosen the edges and turn over pudding onto a serving plate
Top with heavy cream yogurt and honey or any topping of your choice or serve as is
Store leftover in refrigerator for up to four days
Heavy Cream Yogurt Topping
Add heavy cream yogurt, honey, and vanilla to mixing bowl.
Beat until yogurt fluffs up to desired consistency.