Bring Us Some Figgy Pudding (However the Crap It’s Made)

If there is anything my family does well, it is making…and eating food. Not just quality but also quantity.

Our Christmas menu is embarrassingly (and deliciously) expansive. On Sunday we planned out our menu and I RAVED about the Figgy Pudding my sister-in-law Tammy made last year. Because it was out-of-this-world amazing, I volunteered to make it with a disclaimer.

Me: “It’s not something I would have EVER tried. I mean, what is Figgy Pudding made out of? Prunes? Dates?”

Them: “Errr, figs.”

Blame it on the blonde.


But here’s the funny thing about it all: IT WAS ACTUALLY DATE PUDDING! So maybe I’m not so blonde and off-kilter as I thought. Seriously, try this. I don’t EVER eat dates but it was so delicious.

Sticky Date Pudding
From the Dalvay by the Sea Inn
1 3/4 c. packed pitted dates – about 10 ounces
2 cups water
1 1/2 tsp. baking soda
2 c. flour
1/2 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. salt
6 tbsp. unsalted butter, softened
1 c. sugar
3 large eggs
Coarsely chop dates. Place in saucepan and simmer uncovered in water about 5 minutes. Remove pan from heat and stir in baking soda. Let foaming mixture stand for 20 minutes. In a separate bowl, sift together flour, baking powder, ginger, and salt. In another separate bowl, beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time and beat well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and stir with a wooden spoon until just combined. Pour batter into a buttered and floured baking pan and set pan in a larger baking pan. Add enough hot water in larger pan to reach halfway up side of smaller pan. Bake at 375 degrees about 70 min. (or more), until an inserted knife or toothpick comes out clean. Remove smaller pan from water bath and cool slightly to a warm temperature.

Toffee Sauce

3/4 c. plus 2 tbsp. unsalted butter
1 1/3 c. packed light brown sugar
1 c. heavy cream
1/2 tsp. vanilla
In a large heavy saucepan, melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce slightly to a warm temperature.
Cut warm pudding into squares. Serve with warm sauce and vanilla ice cream.


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