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

Course Dessert
Cuisine Paleo, SCD
Keyword crohns, crohns diet, gluten free, grain free, grain free recipe, scd diet, scd holiday, scd pudding, scd recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings


  • 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

Topping (optional)


  1. Heat oven to 350F°

  2. Add water, figs, and dates to a medium saucepan

  3. Heat over medium heat until mixture comes to a boil

  4. Reduce heat to keep mixture at a simmer

  5. Simmer for 10 – 15 minutes until everything is very soft

  6. Remove from heat

  7. Stir in baking soda

  8. Allow to cool for five minutes

  9. Pour mixture into food processor or hish-speed blender

  10. Process for about a minute to create a puree

  11. Add butter and honey to mixing bowl and cream together until smooth

  12. Add fruit mixture, eggs, lemon juice, coconut flour, salt, and cinnamon

  13. Mix until everything is well combined

  14. Place buttered ramekins on baking sheet (you can bake directly on oven rack, but I find it easier to use the baking sheet)

  15. Pour batter into buttered ramekins so they are about half full

  16. Place in the oven and bake for 30 minutes

  17. Allow the puddings to cool for at about 10 – 15 minutes before serving

  18. You can serve in the ramekin or use a butter knife to gently loosen the edges and turn over pudding onto a serving plate

  19. Top with heavy cream yogurt and honey or any topping of your choice or serve as is

  20. Store leftover in refrigerator for up to four days

Heavy Cream Yogurt Topping

  1. Add heavy cream yogurt, honey, and vanilla to mixing bowl.

  2. Beat until yogurt fluffs up to desired consistency.

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.

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