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Figgie Pudding


  • 1 cup Canola Oil
  • 1 cup light molasses
  • 1 package of Fig Newtons
  • 1 cup milk
  • 1 cup of dark raisins (optional twist: soak the raisins in Southern Comfort or brandy overnight)
  • cup walnuts, chopped
  • cup all-purpose flour
  • 1 tsp. baking soda dissolved in 1 TBS. Hot water
  • 1 tsp. nutmeg
  • 1/8 tsp salt
  • lb. of butter , melted
  • 2 eggs, beaten
  • 1 cup Confectioners Sugar
  • Optional - Splash of liquor
  • 1 pint whipping cream


  • Pour the milk over the fig newtons in a large mixing bowl.
  • Stir until the cookie part softens.
  • Mash the mixture together to create a paste.
  • Add oil, molasses, walnuts, flour, soda, nutmeg and salt and mix together.
  • Gently add the raisins and mix.
  • Put the mixture in a metal bowl with a tight fitting lid.
  • Put 2-3 inches of water in a very large kettle and place the metal bowl inside.
  • Cover the kettle and simmer on low for three hours (to create "steaming). There are other equally good methods of steaming. Any steaming method will work as long as the pudding steams for approx. 3 hours.
  • Test for doneness by inserting a toothpick in the center. It should come out clean.
  • After it has cooled in the bowl for a minimum of one hour, invert the pudding onto a serving plate.
  • Combine eggs, melted butter and confectioner's sugar and mix with a whisk.
  • If you are adding a splash of liquor it would go into this mixture.
  • It should be relatively thick (add as much sugar as needed to make it "run thickly of a spoon")
  • Whip the cream until it is stiff.
  • Gently add whipped cream to the sugar mixture.
  • To serve, rewarm the pudding to just above room temperature (the microwave is fine for this).
  • Put a slice of the warm pudding on a plate and pour the sauce over the top.

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