In recent years I acquired my (American - New York state) grandmother's recipe for figgy pudding. It's much plainer than the one listed above, and non-alcoholic. (It would be easy to re-incorporate the alcohol into the recipe. I suspect it was deleted in the 20th century.) The final product is just very rich on its own, crumbly, and crunchy from the fig seeds. I like it with a lemon sauce, but there are other recommendations (see below).

Figgy Pudding Cream together: 1/2 c. butter, 1 c. sugar. Blend in 2 eggs. Separately, combine 1 c. flour, 1 tsp baking soda, 1 tsp cinnamon, then mix in 2 c. dry breadcrumbs, 1 c. chopped figs. Alternate mixing into the butter mixture 1) the dry ingredients, and 1 c. buttermilk.

Fill greased mold(s) 2/3 full, cover and seal (I used foil and string -- the handle point's a good one that I didn't have!). Steam for 4 hours. (That's over, not in boiling water.) Release steam a few minutes before unmolding. Serve warm with lemon sauce, custard sauce, ice cream, or whipped cream.

For a late 20th/early 21st century variation, you can cook it in the microwave: covered with plastic wrap, pierced, and cook for 8 minutes at medium high (1000 watt oven) worked for half the recipe. It comes out pale, instead of dark, but pretty comparable in consistency.

~ Becky in Tucson