Oh bring us some figgy pudding, oh bring us some figgy pudding, oh bring us some figgy pudding and bring it right here! (Sorry if the song is now stuck in your head.)
What is figgy pudding?
We’ve all sung it before… but what is figgy pudding? It’s actually not pudding at all, really, or at least not how we think of it in the United States. “Figgy pudding” originated in 14th century Britain and is now a general term for winter and holiday cakes with flour, dried fruit and other ingredients that can be made many different ways, both sweet and savory.
This sweet take on figgy pudding features mini Bundt cakes made with apricot marmalade, figs, warming clove spice and a caramel drizzle that’ll definitely have the carolers singing, “We won’t go until we get some!”
- 6 Tbsp. butter
- ¾ cup brown sugar
- 2 Tbsp. water
Preheat oven to 350 degrees F. Prepare mini Bundt molds with cooking spray.
In bowl, cream butter and brown sugar.
Next, stir in marmalade and eggs.
Once combined, stir in chopped figs.
Stir in flours, baking powder, and dried cloves. Mix just until combined.
Lastly, stir in buttermilk and water.
Spoon into mini Bundt molds.
Bake at 350F for 20 minutes (cakes will be springy).
To make the caramel sauce: in small saucepan, add butter, brown sugar and water. Bring to a rolling boil and cook on high for 3-4 minutes (until caramel begins to thicken).
Drizzle caramel over cakes before serving.
- Use any flavor of marmalade. You can also substitute for fresh orange juice.
- Fresh figs can be substituted with chopped dates.
- If only dried fruit can be found, rehydrate in boiling water until softened.
- If baking in one large Bundt cake pan (versus individual servings), increase baking time to 25-30 minutes.