Dried figs will pull moisture out of a batter if they go in dry. This recipe soaks them first, in boiling water with orange zest and juice and optionally brandy, and then folds them in along with every drop of that liquid.
The other structural choice is a cup of fresh breadcrumbs alongside the flour. That is what makes this a pudding rather than a cake — a softer, denser crumb that holds sauce.
Why This Recipe Works
- Ten minutes in boiling water plumps the chopped figs so they stay soft through a three-hour cook rather than drawing liquid out of the batter.
- Adding the soaking liquid rather than draining it puts the orange and the fruit sugars back into the pudding.
- Fresh breadcrumbs absorb differently from flour, giving the dense, tender crumb a steamed pudding is supposed to have.
- A towel under the lid catches the condensation a slow cooker generates, which would otherwise drip onto the surface and stop the top setting.
Ingredient Notes
- Dried figs
- A cup and a half, about 8 ounces, stemmed and finely chopped. Finely is what lets them distribute rather than sink.
- Fresh breadcrumbs
- A cup, from about three slices of soft bread. Fresh rather than dried — dried crumbs absorb far more.
- Brandy or dark rum
- Two tablespoons, optional, added to the soak rather than the batter.
- Molasses or treacle
- Two tablespoons, whisked with the brown sugar and butter. It carries most of the colour.
How to Make It
Prepare the cooker
Grease a 5 to 6 quart slow cooker with butter and line the bottom with a parchment sling so you can lift the pudding out later.
Soak the fruit
Combine the chopped figs, the dates or raisins, boiling water, the brandy or rum if using, and the orange zest and juice. Stir and leave 10 minutes.
Whisk the wet
In a large bowl, whisk the brown sugar, melted butter and molasses, then whisk in the eggs, milk and vanilla until smooth.
Whisk the dry
In a separate bowl combine the flour, breadcrumbs, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
Combine gently
Stir the dry into the wet just until combined. Do not overmix.
Fold in the fruit and its liquid
Fold in the soaked fruit along with its soaking liquid, and the nuts if using. The batter will be thick but spoonable.
Towel, then lid
Transfer the batter to the cooker, lay a clean kitchen towel or a double layer of paper towels under the lid to catch condensation, and cover.
Cook until just set
Low for 3 to 3 1/2 hours, or High for 1 3/4 to 2, until the centre is just set and a toothpick comes out with a few moist crumbs.
Rest uncovered
Turn off the heat and rest the pudding uncovered for 15 minutes, then lift it out using the parchment sling.
Serve warm
Slice or scoop, and serve warm with custard, toffee sauce or lightly sweetened whipped cream.
Four Bowls, One Pudding
Nothing here is mixed all at once. The recipe keeps four separate preparations going and brings them together in a fixed order.
The soak
Figs, dates or raisins, boiling water, orange zest and juice, and optionally brandy — left 10 minutes. It goes in last, liquid and all.
The wet
Brown sugar, melted butter and molasses whisked together first, then eggs, milk and vanilla whisked in until smooth.
The dry
Flour, fresh breadcrumbs, baking powder, baking soda, salt and four spices, whisked separately so the leavening is evenly distributed.
The join
Dry into wet, stirred just until combined and no further, then the soaked fruit and its liquid folded through with the optional nuts.
Into the greased, parchment-lined cooker with a towel under the lid, for 3 to 3 1/2 hours on Low until the centre is just set.
Success Tips
- Do not drain the soaked fruit. The liquid is part of the batter, and the recipe says so explicitly.
- Use the towel. Without it, condensation falls onto the surface and the top never sets properly.
- Take it out at just set, with a few moist crumbs on the toothpick. A fully clean toothpick means it has gone past a pudding.
Serving Ideas
Ten servings, sliced or scooped and served warm, with custard, toffee sauce or lightly sweetened whipped cream.
Frequently Asked Questions
Can I leave out the brandy?
Yes. The two tablespoons of brandy or dark rum are marked optional; the soak works on boiling water, orange zest and juice alone.
Can I use dried breadcrumbs?
The recipe calls for a cup of fresh breadcrumbs, from about three slices of soft bread. Dried crumbs absorb considerably more liquid.
How do I know when it is done?
The centre is just set and a toothpick comes out with a few moist crumbs — the recipe's own cue, at 3 to 3 1/2 hours on Low.
