figgy casey pudding

here's a recipe i got off a dang website that i changed to be better and less gross/english. i guess it is cherry sprite flavor.

a sepia photoshop collage of Maria Prophetissa, a cartoon figgy pudding, with an Italian opera set design in back


“Wet Stuff”

“Dry Stuff”


  1. With gusto, place the raisins, figs, cherries, (nuts), and candied lemon & lime peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover it and let them have a sleepover so the fruit can soak up the brandy.
  2. Wake up early the next day and place the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and stir to combine.
  3. In another bowl add the boozy fruit, grated apple, molasses, butter, lemon & lime zest, and eggs. Say a prayer, then stir to combine.
  4. Add the dry stuff to the wet stuff and stir to thoroughly combine. It will be thick and sticky.
  5. Generously butter your 2 liter/3.5 pint pudding mold (or glass bowl) and scoop the batter into the mold, pressing down and smoothing the top.
  6. Cut a circle out of parchment paper the same diameter as the top of the pudding mold/bowl. Lightly butter the paper and place it, butter side down, on top of the batter. Next, tear off a big piece of parchment paper large enough to cover the top of the pudding mold/bowl and drape it down the sides.
  7. Secure the paper by folding down the sides and tying it securely with a string (ask a friend for help). Trim off excess paper with scissors.
  8. Bring a large pot of water to a very low simmer. Don’t fill the pot with too much water, because the mold will displace some. Put a folded cloth or trivet on the bottom of the pot to prevent the pudding container from coming in direct contact with the pot. This prevents scorching, apparently.
  9. Lower the pudding down into the water on top of the trivet/folded cloth. Use a spoon like a level to lower it gently, paying attention to not rip the paper or pull off the string like I did. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.
  10. Steam the pudding over very low heat for approximately 8 hours. The water should not boil – it should just be steaming. Check every now and then to ensure the water level is still at the halfway point and add more water as needed.
  11. The longer the pudding steams the darker in color it will become. That means yummy.
  12. When the pudding is done steaming, carefully lift it out and stare at it for 5 minutes. Then flip it over and place on a plate. Don’t try and pry it out. Let it sit until the pudding slides out onto the plate, like a slime creature. Let the pudding cool completely.
  13. Eating a pudding immediately will stain your legacy. You have to store it and wait for weeks and weeks. Remove all the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place. If you are a champion of the Sun and do not have a cool, dark place in your home, you can keep it in the fridge. If you store it in the fridge, make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. To freeze, follow the fridge steps along with placing the pudding in a ziplock freezer bag. Once you have a dream about the pudding, it’s time to eat it!
  14. When you're ready to serve the pudding, reheat by re-steaming it for 30-60 minutes or until it's hot. Or microwave it inside a container so it doesn’t dry out.
  15. You can douse the pudding with more brandy and set it on fire just before serving. Then serve with some sweet stuff (hard sauce, brandy butter), powdered sugar, whipping cream, “English” custard, ice cream, lemon sauce, etc. etc.