Mouth-Watering Sticky Fig Pudding Recipe for Dessert Lovers

Listen up, all you dessert enthusiasts out there! I’ve got a recipe that will make your taste buds tingle with pleasure. Get ready for my sticky fig pudding with candied fresh figs recipe, which is going to sweep you off your feet!

This recipe comes with an aroma that will fill your kitchen and soul with warmth and coziness. If you’re looking for something sweet and decadent, this dessert will hit the spot.

Imagine a moist and flavorful cake, infused with the goodness of butter, sugar, and vanilla extract. Then picture it studded with succulent pieces of dried figs and topped with sticky toffee sauce. Furthermore, the candied fresh figs perfectly elevate the dish’s flavors while adding their own unique texture.

I assure you that once you sink your teeth into this heavenly dessert, you’ll be hooked instantaneously. Whether it’s Christmas or not, this pudding is sure to remind you of the joys of winter days spent indoors alongside good company.

So, what are you waiting for? Follow me down the path of divine culinary experience as we dive headfirst into the world of sticky fig pudding candied fresh figs!

Why You’ll Love This Recipe

Sticky Fig Pudding With Candied Fresh Figs
Sticky Fig Pudding With Candied Fresh Figs

Are you ready for a flavor explosion in your mouth? Then try our Sticky Fig Pudding With Candied Fresh Figs recipe! Trust me, this is not your ordinary pudding cake. We’ve got our hands on some of the juiciest California figs to create a moist and delectable dessert that will satisfy your cravings for something sweet.

What’s so great about our sticky fig pudding, you ask? Let me tell you. First off, we’ve infused the rich flavors of brown sugar, vanilla extract, and cinnamon sticks into our pudding cake batter. With every bite, you’ll taste a hint of warm spice that perfectly complements the sweetness of the figs.

But wait, there’s more! Our recipe also calls for candied fresh figs on top of the pudding cake. The candying process intensifies the fruity flavor of the figs, giving them an irresistible caramelized touch. Pair that with a scoop of creamy vanilla ice cream and you’ve got yourself a heavenly dessert experience.

And let’s not forget about the texture. This sticky figgy pudding is exactly what it sounds like – sticky and gooey in all the right places. You won’t be able to resist pulling apart those luscious pieces with your fork.

Trust me when I say that this is a dessert worth indulging in. The combination of sweet, spiced flavors and juicy figs will leave you wanting more. Give our Sticky Fig Pudding With Candied Fresh Figs recipe a try and see for yourself why it’s become one of my personal favorites!

Ingredient List

 Fresh figs candied to perfection make a great topping for this delicious pudding.
Fresh figs candied to perfection make a great topping for this delicious pudding.

Before we dive into the recipe, let’s talk about the ingredients required to make this delicious sticky fig pudding with candied fresh figs.

For the Pudding:

  • 1 1/2 cups chopped dried figs
  • 2 cups water
  • 2 cinnamon sticks
  • 1/2 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups dark brown sugar

For the Candied Fresh Figs:

  • 8 fresh figs
  • 3/4 cup water
  • 3/4 cup sugar

For the Toffee Sauce:

  • 1 cup heavy cream
  • 1/2 cup dark brown sugar
  • 4 tbsp. unsalted butter
  • 2 tsp. vanilla extract

You may substitute fresh figs with California figs as per your preference.

The Recipe How-To

 Candying fresh figs only takes a few extra steps but elevates the dish to a whole new level.
Candying fresh figs only takes a few extra steps but elevates the dish to a whole new level.

Now, it’s time to dive into the recipe itself. With sticky fig pudding with candied fresh figs, you can give your taste buds a treat they’ll never forget. Here’s how to make this delectable dessert.


  • 2 cups dried figs, chopped
  • 1 1/2 cups water
  • 2 cinnamon sticks
  • 1/4 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2/3 cup dark brown sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract


  1. Preheat your oven to 350°F (175°C) and prepare a baking dish lined with parchment paper.
  2. In a medium saucepan, combine the chopped figs, water, and cinnamon sticks over medium heat.
  3. Bring the mixture to boil and let it simmer for around 15 minutes or until almost all the liquid has evaporated. This will create a sticky figgy mixture that will be the filling of the pudding.
  4. Remove from heat and discard the cinnamon sticks. Set aside a few pieces of this mixture for decorating the final dessert.
  5. Add butter to the remaining sticky figgy mixture in the saucepan when it is still hot to let it melt evenly.
  6. Let cool down for some time; then add flour, baking powder, baking soda, dark brown sugar, eggs and vanilla extract one by one while stirring continuously until thoroughly mixed together.
  7. Pour this batter into the prepared baking dish and bake for around 45 minutes or until an inserted toothpick comes out clean.

Candying Fresh Figs:

For the candied fresh figs topping:


  • 8 pcs fresh figs (cut in half)
  • 2 cups brown sugar
  • 4 sticks (4 inches) cinnamon


  1. In another pan, place brown sugar and cinnamon along with enough water to just barely submerge places half fig facedown into sugar syrup continuing simmering till soft and syrupy.
  2. Take out fresh figs from syrup when tender yet firm after 15 -25 minutes depends on thickness,
  3. Serve hot along with warm sticky figgy pudding.


Serve this warm sticky pudding topped with the prepared candied fresh figs and ice cream for a perfect finish – or simply as it is.

Tips For Perfect Results:

Make sure that you accurately measure all dry ingredients such as flour, sugar, and baking soda before adding them to your mixtures; this ensures consistent results every time.

This sticky fig pudding with candied fresh figs recipe is super easy to make but is sure to impress anyone! So next time you want to surprise your guests or yourself with something sweet and delicious, leave behind everything else

Substitutions and Variations

 The perfect balance between sweet and tangy - the Sticky Fig Pudding with Candied Figs doesn't disappoint.
The perfect balance between sweet and tangy – the Sticky Fig Pudding with Candied Figs doesn’t disappoint.

As someone who loves to bake, I know that sometimes the exact ingredients a recipe calls for can be hard to come by. But don’t worry – with this recipe for Sticky Fig Pudding with Candied Fresh Figs, there are a few substitutions and variations you can make to ensure that your dessert comes out just as mouth-watering as it should!

Firstly, if you can’t find fresh figs, you can use dried figs instead. Simply soak them in hot water for 15-20 minutes until they become tender, then cut them into small pieces and add them to the recipe. This substitution will give your pudding a slightly different texture than using fresh figs, but it will still taste delicious.

For those who are looking to switch things up a bit more, you could try making this recipe into a sticky date pudding by swapping out the figs for dates. Alternatively, try adding chopped pecans or walnuts to the batter for a nutty crunch.

If you want to create a vegan version of this pudding, you could replace the butter with coconut oil and use coconut cream instead of heavy cream. It will still be sticky, sweet and delicious!

Finally, for those who prefer a lighter dessert, skip the candied fresh figs on top and instead serve each individual portion alongside a scoop of vanilla ice cream. The cold and creamy ice cream is the perfect contrast to the warm sticky figgy pudding.

Whatever substitutions or variations you make on this recipe, one thing is certain – it will always be a showstopper dessert that everyone will love.

Serving and Pairing

 A decadent dessert with a twist
A decadent dessert with a twist

If you have a sweet tooth, this sticky fig pudding with candied fresh figs recipe is sure to appeal to your taste buds. The warm and gooey pudding can be served on its own as a decadent dessert after dinner. However, if you’re looking for something extra special, try pairing it with some vanilla ice cream, which will nicely balance out the sweetness of the pudding.

Another great option would be to serve this pudding along with a hot cup of tea or coffee. The combination of warm and cold, sweet and bitter can make for an unforgettable experience. You can even use the leftover sauce from the pudding to drizzle over your favorite cakes or pies for added sweetness.

For something more savory, serve this sticky fig pudding for breakfast, brunch or afternoon tea time. It pairs well with cured meats such as prosciutto di Parma or thin slices of smoked salmon on crisp toast. A dollop of heavy cream on top adds a luxurious touch that balances out the saltiness of the meats.

No matter how you serve it, this sticky fig pudding is sure to be a hit at your next gathering. With its rich figgy flavor and warm toffee sauce, it’s an irresistible treat that everyone will enjoy.

Make-Ahead, Storing and Reheating

The beauty of this sticky fig pudding with candied fresh figs recipe is that you can easily make it ahead of time and store it for later use. In fact, I highly recommend preparing it at least a day or two in advance as this allows the flavors to come together even further.

To do so, simply follow the recipe instructions for making the sticky fig pudding cake until it’s done baking. Once it’s cooled down, wrap it tightly with plastic wrap and refrigerate until needed. The cake can stay fresh in the fridge for up to 5 days.

When ready to serve, you have a few options for reheating the pudding cake. One is to place the wrapped cake in a pot of steaming water for about 10-15 minutes until it’s heated through. Another is to remove the wrapper and microwave individual portions for 20-30 seconds each until warm. Lastly, you could pop the entire cake in a preheated oven for 10-15 minutes until heated through.

As for storing leftover servings or if you have any uneaten portions, these too can be stored in an airtight container in the fridge for up to 5 days. If you’re looking to extend its shelf life even further or want to prepare this dessert well in advance, note that you can also freeze both the whole or sliced (individually wrapped) sticky fig pudding cake for later consumption.

Overall, making ahead and storing this dish is simple and convenient while still yielding mouthwatering results at any given moment!

Tips for Perfect Results

As an experienced baker, I’ve learned a few tricks to ensure success when making sticky fig pudding with candied fresh figs. Here are some tips to help you achieve perfect results:

1. Soak the Dried Figs:

To ensure your dried figs are tender and ready for use in the recipe, soak them in hot water for 10-15 minutes until they’re plump and soft. Then, coarsely chop them before adding them to the batter.

2. Use Room Temperature Butter and Eggs:

To guarantee smooth, well-incorporated batter, make sure your butter and eggs are at room temperature before you get started. Cold butter or eggs will create lumps and result in uneven baking.

3. Keep an Eye on Your Pudding Cake:

While baking the figgy pudding cake, ensure that it’s cooking evenly by rotating the cake pan halfway through baking time to prevent overcooking or undercooking certain spots.

4. Let the Pudding Cake Cool Before Serving:

It’s tempting to cut right into a warm sticky toffee pudding cake slathered with ice cream or butterscotch sauce, but letting it completely cool down first will improve its texture and make it easier to handle.

5. Serve Warm Sticky Toffee Pudding:

This dessert is best served warm, as it brings out the flavors in the sweet and gooey sticky toffee pudding.

6. Don’t Overmix:

Be careful not to overmix your batter when adding dry ingredients such as flour and baking soda as this can lead to dense cakes instead of light and fluffy cakes.

7. Embrace Substitutions:

If you don’t have fresh figs available, don’t be afraid to substitute with California figs or plums or any other fruits that complement well with this recipe.

8. Store Properly:

Store leftover pudding cakes in an airtight container at room temperature for up to three days, or freeze for up to two months. To reheat, simply microwave on high for 20 seconds per slice or warm up in a preheated oven for five minutes at 300°F.

By following these helpful tips, you’ll impress all your guests with a decadent sticky fig pudding with candied fresh figs recipe that’s sure to satisfy any sweet tooth cravings!


As a baker, I know that you might have some questions regarding this recipe, and that’s why I’ve compiled a list of frequently asked questions to help you out. Read on to find out more about this delicious Sticky Fig Pudding with Candied Fresh Figs recipe.

Can I use fresh figs instead of dried?

When it comes to substituting fresh figs with dried ones, the answer is not straightforward. Fresh figs tend to have more moisture compared to dried ones, which is why recipes calling for fresh figs take this into account. However, if you want to replace fresh figs with dried ones, you may need to find a way to reintroduce some of that moisture back into the recipe.

What is the difference between figgy pudding and Christmas pudding?

Figgy pudding, also known as Christmas pudding or plum pudding, is a classic English dessert. Unlike what Americans might expect, it’s more like a cake than a soft, custard-like pudding. Made with alcohol and dried fruit, it has a sweet and complex flavor profile that makes it a beloved holiday treat. Some enthusiasts even refer to it affectionately as “pud.”

Are there actually figs in figgy pudding?

The Christmas dessert known as “figgy pudding” is a traditional and beloved recipe, despite the fact that it does not feature any actual figs, and does not resemble what Americans typically consider to be pudding.

What is spam figgy pudding made of?

In recent times, a unique twist on the traditional British dessert called figgy pudding has been developed. This delicious steamed cake used to include figs, raisins, currants, and brandy in its recipe. However, the modern version of the dessert has removed the figs from its ingredients list. To promote this trend, an animated video titled “We Wish You a Figgy Christmas” was created, featuring the lyrics “and a Spam-tastic New Year.” The quirky video showcases the revamped dessert in a fun and amusing manner. This trend has become increasingly popular and has caught the interest of many dessert enthusiasts.

Bottom Line

There is no doubt that the sticky fig pudding with candied fresh figs recipe is one of the best desserts you can make for any occasion. Its unique blend of flavors and textures makes it a standout dish that is sure to impress anyone who tries it.

Whether you’re looking to make a classic figgy pudding for Christmas or a dessert that will delight your guests at any other time of the year, this recipe is sure to become a staple in your kitchen. Not only is it delicious, but it’s also versatile, allowing you to add your own variations and substitutions to make it your own.

So why not give this recipe a try? With its simple ingredients and easy-to-follow steps, you’ll be able to create a mouth-watering dessert that will leave everyone wanting more. Plus, when served with a scoop of ice cream or a drizzle of butterscotch sauce, it’s truly unforgettable.

In conclusion, if you want to impress your family and friends with your baking skills, give this sticky fig pudding with candied fresh figs recipe a try. You won’t regret it!

Sticky Fig Pudding With Candied Fresh Figs

Sticky Fig Pudding With Candied Fresh Figs Recipe

Recipe courtesy Chuck Hughes
No ratings yet
Print Pin
Course: Dessert
Cuisine: International
Keyword: < 4 Hours, Dessert, Low Protein, Sauces, Sweet
Cook Time: 2 hours 15 minutes
Calories: 1538.9kcal


Fig Cake

  • 1/2 cup unsalted butter, softened, plus more for greasing pan
  • 20 dried, tender fig, halved
  • 2 (4 inch) cinnamon sticks
  • 2 cups dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda

Toffee Sauce

  • 1/2 cup unsalted butter
  • 2 cups dark brown sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Candied Fresh Figs

  • 2 cups sugar
  • 6 fresh whole figs, halved
  • ice cream, for serving (optional)


  • For the cake:
  • Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish.
  • In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon sticks. Set aside.
  • In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.
  • Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
  • For the toffee sauce:
  • In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm.
  • For the candied figs:
  • In a small saucepan, bring the sugar and 1 cup water to a boil. Let it simmer until it reaches 300 degrees F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs, flesh-side down, on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve.
  • Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.
  • Serve the pudding warm with the remaining toffee sauce, ice cream, if desired, and candied figs.

Your Own Notes


Serving: 332g | Calories: 1538.9kcal | Carbohydrates: 246.5g | Protein: 7.8g | Fat: 62.1g | Saturated Fat: 38.3g | Cholesterol: 252mg | Sodium: 520.5mg | Fiber: 2.3g | Sugar: 217.4g

Recommended Recipes Just For You