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!
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Equipment
- Food processor or high-speed blender
- Electric or stand mixer
- Medium pot
- Stirring spoon
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)
- 1 cup heavy cream yogurt
- 2 tsp honey
- 1 tsp pure vanilla extract
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.
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