Hot Fig Pudding

A dense, dark fig pudding rich with molasses, ginger, and two cups of chopped dried figs, baked in a tube pan and served warm with a boozy sherry-butter sauce that’s heated in a double boiler right before serving. This is old-world holiday baking at its most indulgent.

The pudding gets its dark color and deep flavor from a full cup of molasses. Combined with buttermilk and ground ginger, it creates a batter that tastes like gingerbread studded with chewy fig pieces. The lemon zest cuts through the sweetness with a bright citrus edge.

Two cups of finely chopped dried figs are a lot of fruit, and that’s the point. Every slice is packed with sweet, jammy fig pockets that stay moist long after baking. The figs absorb moisture from the buttermilk and molasses and stay soft even as the surrounding cake firms.

The hot wine sauce is where this dessert becomes truly special. Butter and sugar creamed light, beaten with eggs, then whisked with dry sherry, lemon zest, and nutmeg over a double boiler until warm and frothy. It pours over the pudding like a rich, boozy custard.

Chef Tips

• Chop the dried figs very fine. Large pieces sink to the bottom and create a dense, soggy layer.
• Grease the tube pan thoroughly. Molasses-based batters stick aggressively.
• The sauce should be warm, not boiling. Beat it over hot water until frothy and heated through.
• Serve immediately. Both the pudding and sauce are best hot.

Variations

• Date pudding: Replace figs with chopped dates for a stickier, toffee-flavored variation.
• Brandy sauce: Swap sherry for brandy in the sauce for a stronger, more traditional British pudding accompaniment.
• Steamed version: Pour batter into a greased pudding basin, cover with foil, and steam for 2 hours for a denser, more traditional texture.