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Dessert

Fig Puddings

A baked pudding made with figs, bread crumbs, eggs, suet, milk, sugar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 Puddings

Ingredients

Directions

Make the batter

  1. Soak the bread crumbs in milk.

  2. Add the beaten eggs, sugar, salt, suet, flour, and figs.

  3. Beat the mixture for three minutes.

  4. Pour into buttered molds with tight tops.

Steam and serve

  1. Set the molds in boiling water with a weight on top to prevent them from tipping.

  2. Boil for three hours.

  3. Serve hot with hard sauce or butter and powdered sugar, and add 1 teaspoon of nutmeg extract.

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. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Eggs
Bind the batter and set into a firm, tender structure as the pudding cooks.
Bread crumbs
Absorb the milk and give the pudding its body and soft crumb.
Beef suet
Adds richness and fat that keeps the pudding tender and moist.
Dried figs
Add sweetness, chewy texture, and concentrated fruit flavor.
Flour
Adds structure so the batter holds together after steaming.
Baking powder
Releases gas that helps the pudding rise and lighten.

The step that matters

Seal the molds tightly and keep them upright in the boiling water. A tight lid keeps water out and steam in, so the pudding cooks moist rather than soggy. Tipping lets water in and can spill the batter.

Swap the fig

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

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

Fit is the average pairing score against bread, egg, beef, milk, sugar, flour. 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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