SCD Recipe: Figgy Pudding – Grain-Free, Sugar-Free

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

4 from 1 vote
Print Pin Rate
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

Equipment

  • Food processor or high-speed blender
  • Electric or stand mixer
  • Medium pot
  • Stirring spoon
  • Ramekins

Ingredients

  • 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)

Instructions

  • 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.
Sherry Lipp
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