Fig Pudding

Recipe from Oxmoor House

More From Oxmoor House


  • 1/4 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs, beaten
  • 1/2 cup sherry
  • 1 teaspoon ground cinnamon
  • 1 cup chopped stewed figs
  • 2 cups stale breadcrumbs
  • 1 cup chopped pecans
  • Hard Sauce


  1. Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs; beat well. Add sherry and cinnamon; mix well. Stir in figs, breadcrumbs, and pecans.
  2. Spoon mixture into a well-greased 1-quart pudding mold, and cover tightly with lid.
  3. Place mold on a shallow rack in a large stock pot with enough boiling water to come halfway up mold. Cover pot; let simmer 3 hours, replenishing water as needed. Unmold and serve with Hard Sauce. Store leftover pudding in refrigerator; reheat before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fig Pudding Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy