As the holiday season approaches and the air turns crisp, there’s a certain warmth that comes from baking something truly special in the kitchen. Picture this: the enticing scent of dried figs and warm molasses mingling in your home, wrapping you in a cozy embrace. That’s the magic of Figgy Pudding with Sticky Toffee Sauce—a stunning British classic that promises to be the star of your festive gatherings.
I discovered this indulgent treat while on a quest to revive traditions and create new ones around my dining table. With its rich blend of dates, earthy figs, and a hint of chocolate, this pudding is surprisingly simple to make yet feels utterly luxurious. Drizzled with a glossy, sweet sticky toffee sauce that melts into every crevice, it’s the kind of dessert that invites eager people to gather and linger. Perfect for those chilly evenings or to impress guests at your holiday dinner, this recipe guarantees a slice of festive joy on a plate. Let’s dive into making this showstopper together!
Why is Figgy Pudding with Sticky Toffee Sauce Special?
Irresistibly Cozy: The warm spices and sweet dried fruits create an inviting aroma that fills your kitchen, making it impossible to resist.
Rich Tradition: This classic British dessert lends a touch of history to your holiday table, sure to spark delightful conversations.
Simple Yet Elegant: Despite its luxurious taste, the straightforward preparation allows even novice bakers to shine.
Versatile Indulgence: Pair it with vanilla ice cream or serve it solo; it’s a canvas for your creativity!
Guaranteed Crowd-Pleaser: One taste and your friends and family will be asking for seconds, making it the highlight of any gathering!
Figgy Pudding with Sticky Toffee Sauce Ingredients
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For the Pudding
• Dried Figs – Adds natural sweetness and moisture; substitute with dried prunes for a similar texture.
• Water – Hydrates the dried fruits during cooking to ensure a moist pudding.
• Dried Dates – Contributes rich sweetness and flavor; Medjool dates are ideal for their softness.
• Brandy – Enhances the flavor profile; can be replaced with apple juice for a non-alcoholic version.
• Vanilla Extract – Brings aromatic sweetness; use pure vanilla for the best results.
• Unsalted Butter – Provides richness and moisture; can be substituted with coconut oil for a dairy-free option.
• Granulated Sugar – Sweetens the pudding; substitute with coconut sugar for a lower-glycemic alternative.
• Light Brown Sugar – Adds depth and moisture; can be replaced with dark brown sugar for a richer taste.
• Large Egg – Acts as a binder for the pudding; for a vegan option, use flaxseed meal mixed with water.
• Orange Zest – Adds citrus brightness; lemon zest can also work well for a different twist.
• Molasses – Provides a distinctive flavor and color; substitute with dark corn syrup in a pinch.
• All-Purpose Flour – Gives structure to the pudding; for gluten-free, use a 1:1 gluten-free blend.
• Baking Powder/Baking Soda – Helps the pudding rise to that perfect texture.
• Kosher Salt – Enhances the overall flavor of the pudding.
• Mini Semisweet Chocolate Chips – Adds bursts of chocolatey flavor; can swap with dark chocolate chips for a more intense taste. -
For the Sticky Toffee Sauce
• Heavy Cream – Adds richness and creaminess; for lighter sauce, you can use half-and-half.
• Brown Sugar – Provides sweetness and depth of flavor; you can use dark brown sugar for a more caramel-like taste.
• Unsalted Butter – Adds richness to the sauce; using salted butter can enhance the flavor if preferred.
This Figgy Pudding with Sticky Toffee Sauce is not just a dessert; it’s an experience waiting to happen!
How to Make Figgy Pudding with Sticky Toffee Sauce
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Prepare for Baking: Preheat your oven to 350°F (175°C) and spray 12 canelé molds with baking spray. This ensures easy removal after baking!
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Cook Fruit Mixture: In a small saucepan, combine the dried figs, water, dates, brandy, and vanilla. Bring to a boil over medium-high heat, then cover and let it stand for 10 minutes after removing from heat. This softens the fruits and creates a flavorful base.
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Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until creamy. Add the egg, orange zest, and molasses, mixing until everything is well combined. This will be the moist foundation of your pudding.
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Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a perfect rise.
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Combine Mixtures: Gradually add the flour mixture alternately with the fruit mixture to the butter mixture, starting and ending with flour. Gently fold in the mini semisweet chocolate chips for that delightful surprise of chocolate.
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Bake: Spoon 3 tablespoons of batter into each prepared mold. Bake for 25-30 minutes, until the tops are dark and a toothpick inserted comes out clean. The pudding should be slightly darkened, indicating a rich flavor.
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Make Sticky Toffee Sauce: In a medium saucepan, combine heavy cream, brown sugar, and unsalted butter. Bring to a boil, then reduce heat and simmer for about 10 minutes until thickened. Let cool slightly before drizzling over the warm pudding.
Optional: Serve warm with a scoop of vanilla ice cream for extra indulgence.
Exact quantities are listed in the recipe card below.
Storage Tips for Figgy Pudding with Sticky Toffee Sauce
Room Temperature: Let the pudding cool completely before storing. You can keep it at room temperature for up to 2 days, covered lightly with a clean kitchen towel to keep it fresh.
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, allow it to sit at room temperature for about 30 minutes before reheating.
Freezer: For longer storage, wrap individual pieces of Figgy Pudding in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, place in the fridge overnight before reheating.
Reheating: To reheat, microwave each piece for about 20-30 seconds or warm in the oven at 350°F (175°C) for 10-15 minutes until heated through. Serve with a fresh drizzle of sticky toffee sauce to revive its indulgent charm!
Make Ahead Options
These Figgy Pudding with Sticky Toffee Sauce are perfect for busy cooks looking to simplify holiday meal planning! You can prepare the pudding batter and refrigerate it for up to 24 hours before baking, ensuring the flavors meld beautifully without losing any quality. Simply cover the bowl tightly with plastic wrap to prevent drying out. For the sticky toffee sauce, you can make it up to 3 days in advance; just store it in an airtight container in the fridge. When you’re ready to serve, reheat the pudding in the oven and warm the sauce on the stovetop, and you’ll have a delicious dessert that tastes just as good as fresh!
What to Serve with Figgy Pudding with Sticky Toffee Sauce?
As you prepare to indulge in this delightful dessert, consider these perfect accompaniments to elevate your holiday feast.
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Vanilla Ice Cream: The creamy, cold texture beautifully contrasts the warm pudding, adding a delightful richness that complements the sticky toffee sauce.
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Custard Sauce: A classic pairing for figgy pudding, velvety custard adds luxurious creaminess, enhancing the indulgent experience of each bite.
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Fresh Berries: A burst of tartness from fresh raspberries or strawberries cuts through the sweetness, providing a refreshing balance to this rich dessert.
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Spiced Apple Compote: The warm spices and cooked apples harmonize beautifully with the pudding’s flavors, creating a cozy, festive combination.
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Chocolate Sauce: If you’re a chocoholic, drizzling extra chocolate sauce will intensify the flavor profile, turning each slice into a next-level dessert experience.
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Sweet Coffee or Tea: Serve with a cup of spiced tea or a sweet coffee blend to tie together the warmth and sweetness of this holiday treat.
Adding these elements will not only enhance the experience but also create a memorable dining moment shared with loved ones!
Expert Tips for Figgy Pudding with Sticky Toffee Sauce
- Room Temperature Butter: Ensure the butter is at room temperature for easier mixing; this contributes to a light and fluffy pudding texture.
- Watch the Mixing: Avoid overmixing after adding the flour; this can lead to a dense pudding instead of a light one.
- Fruit Quality: Use high-quality dried figs and dates for the best flavor; fresh ingredients elevate the overall taste.
- Let it Sit: For a richer flavor, allow the Figgy Pudding to sit for a day before serving; this enhances the depth of the pudding.
- Check for Doneness: Use a toothpick to check for doneness; it should come out clean when inserted into the pudding.
- Serving Temperature: Serve warm to enjoy the gooeyness of the sticky toffee sauce; a cold pudding won’t have the same comforting experience.
Figgy Pudding with Sticky Toffee Sauce Variations
Feel free to let your creativity shine as you explore these exciting twists on this classic dessert!
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Nutty Delight: Add chopped walnuts or pecans for a delightful crunch that contrasts with the pudding’s soft texture.
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Spice It Up: Incorporate a dash of nutmeg or allspice to bring a warm, aromatic twist that elevates the holiday spirit in every bite.
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Fruity Fusion: Mix in diced dried apricots along with figs and dates for an extra layer of sweetness and a burst of color.
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Citrus Zing: Swap orange zest for lemon zest to give your pudding a bright, refreshing taste that cuts through the richness.
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Chocolate Lovers: Use dark chocolate chips instead of semisweet for a more intense chocolate experience that chocolate lovers will adore.
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Savory Touch: Add a pinch of sea salt to the sticky toffee sauce for an enticing savory balance that enhances its sweetness.
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Dairy-Free Option: Substitute unsalted butter with coconut oil and heavy cream with coconut cream for a deliciously dairy-free delight that retains all the rich flavors.
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Heat It Up: For a spicy kick, toss in a hint of cayenne pepper into the batter or the sauce for those who enjoy a little heat with their sweets.
Figgy Pudding with Sticky Toffee Sauce Recipe FAQs
How do I select ripe dried figs?
Absolutely! When selecting dried figs, look for ones that are plump and soft, without any dark spots or signs of moisture loss. Ideally, they should have a slight sheen. If they’re too hard or shriveled, they may not provide the sweet, moist texture ideal for your Figgy Pudding.
What’s the best way to store leftover Figgy Pudding?
Very good question! Once the pudding has cooled completely, store it in an airtight container in the refrigerator for up to 3 days. Make sure to wrap it well to keep out any unwanted moisture. If you plan to enjoy it later, just reheat it before serving to restore its delightful warmth.
Can I freeze Figgy Pudding with Sticky Toffee Sauce?
Absolutely! To freeze, wrap each piece of Figgy Pudding tightly in plastic wrap and then place them into a freezer-safe bag. This way, they can be frozen for up to 3 months without losing quality. When you’re ready to enjoy, simply thaw overnight in the refrigerator and reheat as desired.
What if my pudding doesn’t rise as expected?
Oh no, that can happen! If your Figgy Pudding doesn’t rise properly, it may be due to expired baking powder or baking soda. Always check the expiration date, and make sure to measure accurately. Also, avoid overmixing the batter once the flour is added—gentle folding is key to keeping it light and fluffy!
Any dietary considerations for this recipe?
Certainly! If you’re making this Figgy Pudding for someone with dietary restrictions, consider the following alternatives: you can replace the egg with a flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons water equals one egg) for a vegan option. Additionally, for gluten-free folks, a 1:1 gluten-free flour blend will work just as well. Enjoy knowing everyone can indulgently partake in this holiday delight!
Decadent Figgy Pudding with Sticky Toffee Sauce Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and spray 12 canelé molds with baking spray.
- In a small saucepan, combine the dried figs, water, dates, brandy, and vanilla. Bring to a boil over medium-high heat, then cover and let it stand for 10 minutes.
- In a large bowl, beat the softened butter with granulated sugar and light brown sugar until creamy. Add the egg, orange zest, and molasses, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture alternately with the fruit mixture to the butter mixture, starting and ending with flour. Gently fold in the mini semisweet chocolate chips.
- Spoon 3 tablespoons of batter into each prepared mold. Bake for 25-30 minutes, until the tops are dark and a toothpick inserted comes out clean.
- In a medium saucepan, combine heavy cream, brown sugar, and unsalted butter. Bring to a boil, then reduce heat and simmer for about 10 minutes until thickened.
- Serve warm with a scoop of vanilla ice cream for extra indulgence.