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Dessert

Fig Pudding

A steamed pudding made with figs, sugar, suet, bread crumbs, eggs, milk, baking soda, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Fig and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,026 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Fig Pudding

Ingredients

Directions

Make the batter

  1. Combine the chopped figs, sugar, suet, bread crumbs, eggs, milk, baking soda, and salt in a large bowl, then mix well until all ingredients are thoroughly combined.

  2. Transfer the mixture to a greased pudding mold.

Steam

  1. Cover the mold with a lid or parchment paper.

  2. Steam the pudding for 3 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Fig + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,026 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Fig + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together374 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Fig + sugartop 16% of all pairs
    Smell alikemoderate
    Cooked together2,241 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Figs
Provide the main sweet flavor and moist, jammy body throughout the pudding.
Suet
Adds fat that keeps the pudding moist and tender as it steams.
Bread crumbs
Give the pudding its bulk and soft structure as they absorb the milk and eggs.
Eggs
Bind the mixture and help it set into a cohesive, sliceable pudding.
Sugar
Adds sweetness and helps balance the richness of the suet and figs.

The step that matters

Covering the mold before steaming. A tight cover traps steam so the pudding cooks through in moist heat. Without a secure seal, steam escapes, the surface dries, and the pudding can cook unevenly.

Swap the fig

How well each one fits the dish's main ingredients (sugar, bread, egg, milk):

  1. Vanillafits better
  2. Figthe original
  3. Datesfits less well
  4. Raisinfits less well

Fit is the average pairing score against sugar, bread, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More fig pudding recipes

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