Learn how to make a festive figgy pudding. Now, you can bring them some figgy pudding! Using a boxed cake mix makes this recipe super simple.
Step 1. Soak raisins in brandy
Put one-third of a cup of raisins in some brandy and let them soak.
Step 2. Boil the figs
Place a 12-ounce package of figs in a saucepan, cover them with water, and bring it to a boil. Remove the pan from the heat, and let it sit for about three hours.
Step 3. Preheat oven
Preheat the oven to 350º.
Step 4. Add sugar to fig water
Remove the figs from the water with a straining spoon. Add a cup of sugar to the fig water, bring it to a boil, and let it simmer until it reduces a bit. Remove it from the heat and put it aside to cool.
Step 5. Chop the figs
Chop the figs into fine pieces by hand.
Wiping your blade with vegetable oil will make the chopping go more smoothly.
Step 6. Bake your cake
Put the ingredients that the carrot cake mix calls for into your food processor, substituting the fig water for the water called for in the instructions. Refrigerate the remaining fig water for later use.
Step 7. Spice it up
Spice up the batter with half a teaspoon of cinnamon and a quarter of a teaspoon of nutmeg.
Step 8. Whip it up
Mix the batter in the food processor, tossing in the fig pieces once the batter is almost fully mixed.
Step 9. Add nuts and raisins
Transfer the batter to a bowl and add a cup of chopped nuts. Walnuts are traditional, but you can use pecans or sliced almonds if you prefer. Stir in the brandy-soaked raisins, the grated peel of one orange and one lemon, and a tablespoon of orange marmalade.
Step 10. Line a bowl with foil
Step 11. Pre-bake for 30 minutes
Step 12. Cool overnight
Step 13. Liquor it up
FACT: Christmas puddings were outlawed in England in 1664, because Puritans believed the fruits, spices, and spirits inspired wicked passions.