You'll love this sophisticated twist on traditional figgy pudding, where dried figs luxuriate overnight in rich ruby port wine before joining a perfectly spiced batter. The steamed pudding emerges warm and tender after three hours, ready for its sparkly cinnamon-sugar coating that adds a delightful crunch. It's a showstopping dessert that's evolved from its 14th-century origins as a hearty meat stew to become Queen Victoria's treasured Christmas treat. While it takes time to prepare, the magic happens as the port-soaked figs transform into tender, wine-infused jewels that'll make your holiday table shine. This pudding's fascinating journey from medieval sustenance to royal indulgence holds even more delicious secrets.
History
Three distinct phases mark the evolution of figgy pudding, from its medieval origins as a savory porridge to its current form as a beloved Christmas dessert.
You'll be fascinated to learn that this pudding's journey began in the 14th century when it was actually a thick, meat-based stew that helped people survive harsh winters. Can you believe your sweet Christmas treat once contained beef and mutton?
By the 16th century, you'd have seen figgy pudding transform into something sweeter, as dried fruits became more readily available.
This second phase marked the pudding's shift into festive traditions, when families would gather on "Stir-up Sunday" to mix the pudding and make wishes. It's during this time that the dessert earned its nickname, "plum pudding," even though it didn't contain any actual plums!
The final evolution brought us today's port-soaked version, which emerged in the Victorian era.
You're now enjoying a dessert that Queen Victoria helped popularize, making it the quintessential Christmas pudding we recognize and love.
Who knew your holiday dessert had such a dramatic makeover over the centuries?
Recipe
Port-Infused Figgy Pudding is a luxurious take on the classic British Christmas dessert, combining the rich sweetness of dried figs with the sophisticated notes of ruby port wine. This traditional steamed pudding transforms simple ingredients into a spectacular holiday centerpiece, perfect for special celebrations and festive gatherings.
The key to this refined version lies in the overnight soaking of figs in port wine, allowing the fruit to become plump and infused with the wine's complex flavors. The addition of warm cinnamon and a sweet sugar coating creates an elegant finish that elevates this time-honored dessert to new heights.
- 1 pound dried figs, chopped
- 1 cup ruby port wine
- 2 cups all-purpose flour
- 1 cup dark brown sugar
- 2 large eggs
- 8 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
Soak the chopped figs in port wine for at least 4 hours or overnight in a covered bowl. In a large mixing bowl, combine flour, salt, and baking powder. In a separate bowl, beat together the brown sugar, eggs, and melted butter until smooth.
Fold the wet ingredients into the dry mixture, then stir in the soaked figs and remaining port wine. Transfer the batter to a greased 2-quart pudding basin, cover tightly with parchment paper and foil, and steam over simmering water for 3 hours.
Once done, let cool for 10 minutes before unmolding. Mix cinnamon with granulated sugar and coat the warm pudding.
For best steaming results, place a heat-safe trivet or rack in the bottom of a large pot to elevate the pudding basin. Keep a kettle of hot water nearby to maintain the water level, which should reach halfway up the sides of the basin.
Check the water level every 30 minutes and replenish with boiling water as needed to prevent the pot from running dry.
The pudding can be made up to two weeks in advance and stored in a cool, dry place, wrapped tightly in parchment paper and foil. To serve, reheat by steaming for 1 hour to restore moisture and enhance the port wine flavors.
The pudding should be unmolded while still warm for the best texture and to guarantee the cinnamon sugar coating adheres properly.
Cooking Steps
You'll want to start by soaking those plump figs in port wine, letting them become juicy little flavor bombs that'll make your pudding absolutely incredible.
Next, you're going to mix your dry ingredients into a bowl, add those eggs and melted butter, and then fold in your boozy figs until everything's perfectly combined, just like conducting a culinary symphony.
Step 1. Soak Figs in Port
The dried figs transform into plump, wine-soaked jewels during their essential soaking period. You'll want to give these little nuggets of fig health plenty of time to absorb the port's rich flavors – think of them as tiny sponges ready for their wine bath!
When choosing your port varieties, don't stress too much; a decent ruby port will do the trick perfectly.
Here's where the magic happens: you'll place your chopped figs in a bowl that's large enough to let them swim freely in the port wine. Make sure every fig piece gets its fair share of the liquid – no wallflowers allowed at this party!
The minimum soaking time is 4 hours, but if you're feeling patient (and trust me, patience pays off here), let them hang out overnight. You'll be amazed at how the figs plump up and take on that gorgeous, deep burgundy color.
They'll become so tender and juicy, you'll hardly recognize them as the same dried fruit you started with. Pro tip: give the bowl a gentle stir every few hours if you're doing the overnight soak – it's like tucking your figs into their cozy wine blanket!
Step 2. Mix Dry Ingredients
Before diving into the wet ingredients, proper measurement and mixing of your dry ingredients creates the foundation for this luxurious pudding.
You'll want to grab your largest mixing bowl – trust me, you'll need the space to work your magic! Start by measuring out two cups of all-purpose flour, and if you're feeling adventurous, here's a pro tip: you can substitute up to half a cup with almond flour for an extra-nutty twist.
Now comes the fun part – sifting! You'll want to sift your flour to break up any stubborn lumps, making your pudding as smooth as silk.
Add your dark brown sugar to the flour, and here's where mixing techniques really matter. Use a whisk to combine these dry ingredients thoroughly, making figure-eight motions to guarantee everything's evenly distributed.
Don't just stir in circles – get creative with your movements! The goal is to create a uniform mixture where the brown sugar's rich molasses flavor will be present in every heavenly bite.
If you spot any sugar lumps, crush them with the back of a spoon – they're not invited to this party!
Step 3. Add Eggs and Butter
Moving on to the wet ingredients, start by beating two large eggs in a separate bowl until they're light and frothy. The eggs aren't just for binding – they're your secret weapon for creating that perfectly moist texture that'll make your figgy pudding absolutely irresistible!
Plus, those egg benefits include adding essential proteins that give your pudding its amazing structure.
Now, here comes the fun part – pour in that gloriously melted butter like liquid gold cascading into your mixture. If you're looking for butter alternatives, you could use melted coconut oil, but trust me, nothing beats the rich, velvety goodness of real butter in this recipe!
Fold everything together with gentle, purposeful strokes until you've got a smooth, unified batter that's practically begging to meet those port-soaked figs.
Here's a pro tip that'll make you feel like a kitchen genius: make sure your eggs are at room temperature before mixing – cold eggs can make your melted butter seize up faster than a penguin on ice skates!
Keep your movements swift but controlled, and you'll achieve that perfect consistency every time.
Step 4. Fold Fig-Port Mixture Together
With your egg and butter mixture ready, it's time to introduce those plump, port-soaked figs to create the heart of your pudding. You'll notice these little gems have transformed into flavor-packed powerhouses after their wine bath – they're practically doing a happy dance in that bowl!
Now, here's where the magic happens: gently fold those boozy figs into your batter, making sure you don't lose a single drop of that precious port wine. The fig texture should be evenly distributed throughout, creating pockets of sweetness in every bite.
As you fold, you'll see the batter taking on a beautiful speckled appearance, like a painter's masterpiece coming to life! Take your time with this step – you're looking for the perfect flavor balance between the rich port wine and your buttery base.
Don't worry if some fig pieces try to play hide-and-seek at the bottom of the bowl; just keep folding until everything's evenly mixed. Think of it as creating a delicious treasure map where X marks every figgy spot! The finished mixture should look thick and promising, with those wine-soaked figs distributed like jewels throughout your batter.
Step 5. Steam in Covered Mold
Once you've prepared your fig-port mixture, transfer it carefully into a well-greased pudding basin or mold, leaving about an inch of headspace at the top. This space is essential – trust me, you don't want your pudding pulling a Houdini and escaping during steaming!
Cover the mold tightly with a double layer of parchment paper and aluminum foil, creating what I like to call your pudding's cozy steam spa outfit.
Now for the fun part: mastering those steaming techniques! Place a trivet or upturned plate in the bottom of a large pot (your pudding needs its very own stage), and carefully lower your covered mold onto it.
Pour in enough simmering water to reach halfway up the sides of your mold – think of it as giving your pudding a relaxing hot tub experience! The key to perfect pudding consistency is maintaining a gentle simmer for three full hours.
Keep an eagle eye on that water level, adding more hot water when needed. You'll know your pudding's ready when it's firm to the touch and slightly springy, like a happy little pillow of figgy goodness!
Step 6. Coat With Cinnamon Sugar
Ready to add that finishing sparkle to your figgy pudding? This magical final step transforms your steamed masterpiece into a glistening holiday showstopper that'll make your guests' eyes light up like Christmas trees!
While your pudding's still warm, you'll want to create your cinnamon-sugar coating. Mix ¼ cup of granulated sugar with a teaspoon of ground cinnamon – and here's a fun health tip: cinnamon isn't just delicious, it's packed with antioxidants that'll make you feel less guilty about dessert!
If you're watching your sugar intake, don't worry – you can substitute monk fruit sweetener or stevia for the granulated sugar. The key is maintaining that perfect ratio with the cinnamon for a balanced coating.
Now for the fun part: place your warm pudding on a plate and sprinkle the mixture all over, turning it gently to coat every nook and cranny.
Watch as the warmth of the pudding helps the coating stick, creating a sparkly, sweet armor that'll crack satisfyingly when you slice into it. The cinnamon adds a warming kick that perfectly complements the port-soaked figs inside – it's like wrapping your pudding in a cozy, delicious blanket!
Wrapping Up
Success with this port-infused figgy pudding depends on proper storage and serving techniques. You'll want to keep your masterpiece in a cool, dry spot where it can develop those incredible flavors – think of it as letting your pudding take a cozy winter's nap!
While there are countless pudding variations out there, this port-soaked version has become a showstopper in modern festive traditions.
When you're ready to serve, don't just plop it on the table! Reheat your pudding by steaming it for an hour, which will wake up those sleeping port wine flavors and make your kitchen smell like a British holiday dream.
You can get creative with your presentation – try garnishing with fresh figs, a dusting of powdered sugar, or even a dramatic flambé with warmed brandy!
