Gluten-Free Figgy Pudding

This year, I found myself running toward Christmas school mode like it was the finish line. And there was one intentional unit I knew I wanted to make space for with my family: A Christmas Carol. I decided to not only read, learn from, and discuss A Christmas Carol, but also make the quintessential Victorian Christmas treat: figgy pudding.

With the story chosen and the season already full of meaning, the next step was gathering the ingredients that would help us bring a Victorian Christmas to life in our own kitchen. Because I needed to stock up on other holiday baking ingredients as well, I decided to buy many of the ingredients for this figgy pudding from Azure Standard.

This year, which has been very busy, I have been relying hard on Azure Standard pantry staples, gluten free items, and other organic goods that I can’t always find in my small town. It never fails to deliver on quality and good prices!

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Our Gluten-Free Figgy Pudding 

Traditional figgy pudding was typically steamed and made with suet, but for our Christmas school, we chose a slightly simplified, gluten-free version that could be made in a modern kitchen and enjoyed by our whole family. This means no suet (I could not find it), a shorter cooking time, and much less brandy than was probably traditionally used. This adaptation keeps the spirit of the original dish but is more doable for most people.

I was surprised to learn that figgy pudding was often prepared weeks, and sometimes even months, in advance. The combination of dried fruits, sugar, and generous amounts of brandy helped preserve the pudding while allowing the flavors to deepen over time. Rather than a last minute dessert, it was something intentionally made ahead and patiently awaited, much like the season itself.

Ingredients for Figgy Pudding

• 1 cup mixed dried fruit (raisins, currants, chopped figs, dates, or any combination thereof. We used them all!)
• ½ cup organic molasses
• ½ cup brown sugar
• ½ cup butter or coconut oil, melted
• 2 eggs
• 1 cup Bob’s Red Mill gluten-free all-purpose flour
• 1/2 cup gluten free breadcrumbs
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ teaspoon salt
• ½ cup milk or dairy-free alternative
• Brandy (as needed)

Instructions

1. Preheat the oven to 350°F and grease a small baking dish or loaf pan.
2. In a bowl, combine the dried fruit and pour brandy over the top until it is all coated. Then let the mixture soak as long as possible for at least 2 hours, but overnight if time allows. This is going to rehydrate the fruit somewhat and give it that sweet, spiced brandy flavor.
3. In a separate bowl, mix the molasses, brown sugar, melted butter or oil, and eggs until well combined.
4. Stir in the soaked fruit and any remaining liquid.
5. Add the dry ingredients and mix until just combined.
6. Pour the batter into the prepared pan and place in a pre-heated oven at 350 degrees.
7. Place another pan of water under the cake pan. This creates a steamed effect without having to actually steam it.
8. Bake for 45 to 55 minutes, until set and a toothpick inserted in the center comes out mostly clean.

You can serve warm if you like, but it is also good it if sits for a couple of days. The flavors actually seems to get better over time, making this one a good make-ahead option if you’re prepping for a special event.

Optional Brandy Sauce (Adults Only)

Because figgy pudding and brandy are historically inseparable, I also made a simple brandy sauce.

Ingredients

• 2 egg yolks
• ½ cup heavy whipping cream
• ¼ cup sugar
• 1 to 2 tablespoons brandy

Instructions
Whisk all ingredients together gently over low heat until thickened, stirring constantly. Do not boil. Serve warm over figgy pudding.

Note: This sauce is entirely optional and easy to omit or adapt for a family-friendly version using a smaller amount of vanilla or butter extract or just a 1/2 tsp of brandy for the whole batch of sauce (just for flavor).

 

We also have a Gluten-Free Pumpkin Pie Recipe for the holidays.