What Is Figgy Pudding Its History Variations And Traditions

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Figgy pudding stands as a timeless culinary treasure deeply embedded in the fabric of British and global festive traditions, its origins tracing back to medieval England where simple fruit-based desserts gradually transformed into the rich, spiced confection known today. More than a dessert, it embodies centuries of cultural exchange, royal patronage, and regional ingenuity, evolving from humble suet-and-fruit mixtures to elaborate, boozy-infused puddings that became synonymous with holiday celebrations. Beyond its role as a centerpiece during Christmas Eve feasts, figgy pudding reflects broader historical shifts—from the spice trade’s influence on flavor profiles to modern adaptations catering to dietary restrictions without compromising its essence. This exploration delves into its historical roots, ingredient innovations, and enduring traditions, revealing how a dish once reserved for nobility has become a beloved staple across continents.

The journey of figgy pudding mirrors broader culinary evolution, where practicality met opulence. Early versions relied on readily available ingredients like dried figs, breadcrumbs, and spices such as cinnamon—later enriched by sugar from colonial trade routes and alcohol for preservation. Regional variations further diversified its identity, from the dense, steamed Yorkshire pudding to lighter London adaptations, each shaped by local tastes and resource availability. Today, it persists as a symbol of comfort and festivity, adaptable yet rooted in tradition, whether served flaming with brandy in a grand dining hall or reinvented in vegan kitchens. Understanding its layers—historical, cultural, and gastronomic—offers insight into how food transcends sustenance to become a vessel of heritage.

whats a figgy pudding

Historical and Cultural Origins of Figgy Pudding

Figgy pudding, a quintessential dessert of British tradition, traces its lineage through medieval culinary practices, evolving from a humble fruit-based dish into a symbol of festive indulgence. Its origins are deeply intertwined with the broader history of puddings in England, reflecting shifts in agricultural abundance, spice trade access, and seasonal celebrations. Over centuries, figgy pudding adapted to regional tastes, royal preferences, and economic changes, particularly the introduction of exotic spices and refined sugars. This subtopic explores its transformation from a simple medieval dessert to a modern staple, emphasizing its cultural significance during Christmas and other key historical moments.

Medieval Roots and Early Culinary Foundations

The earliest precursors to figgy pudding emerged in medieval England (12th–15th centuries), where fruit-based desserts were common due to the abundance of seasonal produce. Figs, dried or fresh, were a staple ingredient, often combined with honey or basic breadcrumbs to create a rudimentary pudding. These early versions lacked the rich, spiced complexity of later adaptations, relying instead on locally available ingredients like apples, pears, and grains. The term "pudding" itself originated from the Old English "pudding" (a bag or pouch), referring to mixtures cooked in animal stomachs or cloth wrappings. Spices such as cinnamon, nutmeg, and ginger, though expensive, began appearing in noble households by the 14th century, thanks to the Crusades and the spice trade. These spices were initially reserved for savory dishes but later influenced sweet preparations, including early fig-based desserts.

The role of alcohol in preservation and flavor enhancement was also critical. Medieval recipes often included ale, wine, or mead to extend shelf life and add depth. For example, a 14th-century manuscript from The Forme of Cury (a cookbook for King Richard II’s household) describes a "frumenty" (a wheat-based dish) with figs and spices, though not yet a distinct pudding. The absence of sugar—due to its high cost—meant sweetness was achieved through honey or fruit concentration. By the late medieval period, figgy pudding remained a regional specialty, primarily associated with rural communities where fig trees thrived, particularly in Yorkshire and the Southeast of England.

Transition to Renaissance and Tudor England: Spices and Royal Influence

The Renaissance (15th–16th centuries) marked a turning point for figgy pudding, as the Age of Exploration introduced new ingredients and techniques. The discovery of the Americas brought cheaper sugar (via sugar cane plantations), while the spice trade flourished, making cinnamon, nutmeg, and cloves more accessible to the upper classes. These spices became integral to figgy pudding, transforming it from a simple fruit dish into a rich, aromatic dessert. Tudor-era recipes, such as those in The Book of Cookery (1591) by Robert May, describe "figged puddings" steeped in sack (a sweet wine) or spiced ale, often served at banquets.

The Tudor court played a pivotal role in popularizing figgy pudding as a festive treat. King Henry VIII and Queen Elizabeth I were known to enjoy elaborate puddings, including those infused with figs, raisins, and spices. Christmas became a key occasion for figgy pudding, as the holiday’s association with abundance and indulgence aligned with the dessert’s luxurious ingredients. By the 16th century, the dish had evolved into a boiled or steamed pudding, wrapped in cloth and cooked in a pot—a method that would persist for centuries. The addition of suet (animal fat) further enriched the texture, distinguishing it from earlier fruit-heavy versions.

A notable development was the incorporation of brandy or rum, which became standard in the 17th century. These alcohols not only preserved the pudding but also added a fiery depth, a tradition that endures in modern recipes. The Great Fire of London (1666) inadvertently influenced figgy pudding’s evolution by destroying many old recipes, leading to a standardization of ingredients and techniques. However, regional variations persisted, with Yorkshire figgy puddings often featuring more pronounced spicing and a denser texture, while London versions leaned toward lighter, fruit-forward compositions.

Evolution in the 18th and 19th Centuries: Sugar, Steam, and Christmas Traditions

The Industrial Revolution (18th–19th centuries) revolutionized figgy pudding’s production and consumption. The mass production of sugar (due to British colonial sugar plantations) made desserts significantly sweeter and more affordable. By the early 1800s, figgy pudding had become a centerpiece of Christmas celebrations, though it was still primarily a boiled or steamed dessert, often served with a flaming brandy sauce. The Victorian era solidified its association with Christmas, as Queen Victoria and Prince Albert popularized the tradition of eating pudding on Christmas Eve or Boxing Day.

Key innovations included:

  • Steam-based cooking: The advent of steamers (pots with a false bottom) allowed for even cooking and a lighter texture, replacing older methods like boiling in cloth.
  • Standardized recipes: Cookbooks like Mrs. Beeton’s Book of Household Management (1861) provided detailed instructions, ensuring consistency across households.
  • Alcohol as a centerpiece: Brandy or rum was no longer just a preservative but a symbol of festive indulgence, often flambéed tableside for dramatic effect.

    • Regional differences became more pronounced:

  • Yorkshire figgy pudding: Often included black treacle or malt vinegar for a tangy contrast, with a firmer, less moist texture.
  • London and Southern England: Favored lighter, fruitier versions with more citrus zest and less suet.
  • Scottish adaptations: Incorporated whisky instead of brandy and sometimes added oats for a heartier texture.

    • The Christmas Pudding Act of 1846 (a humorous but culturally significant event) highlighted the dessert’s importance, as it was jokingly proposed to ban Christmas pudding to reduce drunkenness—though the bill was never passed. This anecdote underscores how deeply figgy pudding was tied to alcohol-fueled celebrations.

    Comparison of Figgy Pudding with Similar Historical Desserts

    Figgy pudding shares ancestry with several British desserts, each reflecting distinct historical and regional influences. Below is a comparative table highlighting key differences in ingredients, preparation, and cultural context:
    Dessert Primary Ingredients (Historical vs. Modern) Preparation Method Cultural Context and Key Periods
    Figgy Pudding
    • Medieval: Figs, honey, breadcrumbs, spices (cinnamon, ginger), ale/wine.
    • Renaissance: Figs, raisins, suet, sack, nutmeg, cloves, brandy.
    • Modern: Figs, dried fruits (currants, sultanas), suet, sugar, spices, brandy/rum, sometimes breadcrumbs or flour.
    • Boiled in cloth (medieval).
    • Steamed in pots (18th century onward).
    • Baked in dishes (20th century, lighter versions).
    • Associated with Christmas and harvest festivals from the Tudor era.
    • Royal court favorite (16th–17th centuries).
    • Victorian era: Symbol of domestic abundance.
    • Modern: Often served with flaming brandy sauce.
    Plum Pudding
    • Medieval: Plums, ale, breadcrumbs, honey.
    • Renaissance: Plums, raisins, suet, spices, wine.
    • Modern: Dried fruits (raisins, currants), suet, sugar, spices, alcohol (optional), sometimes nuts.

    whats a figgy pudding - Ilustrasi 2

    Ingredients and Variations in Figgy Pudding

    Classic figgy pudding balances rich, spiced flavors with a dense yet moist texture, achieved through a deliberate combination of dry, wet, and binding ingredients. The traditional formulation reflects historical constraints—such as limited preservation methods and regional ingredient availability—while modern adaptations prioritize dietary inclusivity without compromising its signature character. Understanding these components reveals how each contributes to both structure and taste, from the structural role of suet to the aromatic depth of spices like cinnamon and nutmeg.

    Core Ingredients and Their Functional Roles

    The foundation of figgy pudding lies in three distinct categories of ingredients, each serving a specific purpose in texture, moisture retention, and flavor development.

    Dry Ingredients
    These form the structural backbone of the pudding, providing bulk and absorbing liquid during cooking.

  • Flour (all-purpose or self-raising): Acts as the primary binding agent, creating a soft yet firm crumb. Self-raising flour may reduce the need for leavening agents like baking powder.
  • Spices (cinnamon, nutmeg, allspice, cloves, mace): Essential for the pudding’s warm, aromatic profile. Ground spices dissolve into the fat (suet or butter) during cooking, while whole spices (e.g., cloves) infuse flavor without altering texture.
  • Baking powder or soda: Ensures slight leavening, counteracting the dense nature of suet and preventing a heavy, flat texture.
  • Dried fruit (figs, raisins, currants): Contributes natural sweetness, chewiness, and moisture. Figs, in particular, lend a jammy intensity, while raisins add plumpness.

    • Wet Ingredients
    These introduce moisture, fat, and sweetness, ensuring a tender crumb and rich mouthfeel.

  • Suet (traditional) or vegetable shortening (modern): Provides fat for moisture retention and a tender crumb. Suet’s collagen breaks down during steaming, creating a custard-like texture, while vegetable shortening offers a neutral, stable alternative.
  • Eggs: Bind ingredients and add structure; their proteins coagulate during cooking, reinforcing the pudding’s firmness.
  • Milk or cream: Enhances richness and tenderness, with cream yielding a silkier texture.
  • Alcohol (brandy, rum, or sherry): Traditionally used to deglaze dried fruit and add depth; modern recipes may substitute with fruit juice or vanilla extract for alcohol-free versions.
  • Brown sugar or treacle: Caramelizes during cooking, contributing to the pudding’s glossy surface and molasses-like sweetness.

    • Binding Agents
    These ensure cohesion and prevent a crumbly texture.

  • Eggs (whole or yolks): Act as emulsifiers, binding fat and liquid. Yolks, in particular, add richness and stability.
  • Butter or margarine: Softens the dry ingredients and promotes even moisture distribution.

    • Modern Adaptations and Substitutions

    Contemporary recipes adapt figgy pudding to dietary restrictions while preserving its essence through ingredient swaps that mimic traditional roles.

    Dietary Adaptations

  • Gluten-free flour blends: Replace wheat flour with a 1:1 mix of rice flour, almond flour, or gluten-free baking blend. Xanthan gum (¼ tsp) may be added to improve elasticity.
  • Vegan suet substitutes: Coconut oil (melted) or aquafaba (chickpea brine, whipped to stiff peaks) replicate fat’s moistening effect. For binding, flaxseed meal (1 tbsp ground flax + 3 tbsp water per egg) mimics egg functionality.
  • Alcohol-free alternatives: Substitute brandy with apple cider, orange juice, or a 1:1 ratio of non-alcoholic rum extract. Vanilla bean paste or citrus zest can replicate depth.
  • Dairy-free options: Use coconut milk or oat cream for richness, and applesauce to reduce fat without compromising texture.

    • Flavor Preservation Techniques

  • Spice intensification: Double the quantity of ground spices (e.g., 2 tsp cinnamon) when reducing alcohol or using milder fruit.
  • Texture mimics: For suet-free versions, blend silken tofu or mashed banana into the batter to replicate density.
  • Sweetness balance: Reduce sugar by 20% if using very ripe or naturally sweet fruit (e.g., dates or dried apricots).

    • Step-by-Step Preparation Process

    The method of cooking—steaming, baking, or boiling—directly influences the pudding’s texture, from a dense, fudgy center to a lighter, custardy consistency.

    Traditional Steaming Method (Classic Texture)
    1. Preparation:

  • Soak dried figs in warm alcohol (or substitute) for 30 minutes to plump and infuse flavor. Drain, reserving liquid for the batter.
  • Preheat oven to 160°C (325°F) for a water bath or steam the pudding directly in a steamer.
    • 2. Batter Assembly:
  • Cream suet (or substitute) and sugar until light. Add eggs one at a time, then fold in dry ingredients (flour, spices, baking powder) alternately with milk, ensuring no dry patches remain.
  • Fold in soaked fruit and any reserved liquid. The batter should be thick but pourable.
    • 3. Cooking:
  • Pour into a buttered, floured pudding mold (or ramekins for individual servings). Cover tightly with foil or a lid to prevent drying.
  • Steaming: Place the mold in a deep pot with boiling water, ensuring water doesn’t enter the pudding. Steam for 2–2.5 hours for a 200g (7 oz) pudding, or until a skewer inserted comes out clean.
  • Water Bath: Bake in a roasting tin filled with 2.5 cm (1 inch) of hot water for 1.5–2 hours.
    • 4. Serving:
  • Invert onto a plate immediately after cooking to retain moisture. Serve warm with custard, brandy butter, or a drizzle of caramelized honey.

    • Modern Baking Adaptation (Lighter Crumb)

  • Replace suet with 100g (3.5 oz) vegetable shortening and 50g (1.75 oz) butter.
  • Reduce steaming time to 45–60 minutes in a 180°C (350°F) oven, using a water bath to prevent over-browning.
  • Add 1 tsp vinegar to the batter for a slight lift, akin to a quick bread texture.

    • Boiling Method (Caribbean-Style)

  • Simmer the batter in a heavy-bottomed pot over low heat, stirring constantly for 20–25 minutes until thickened. This yields a softer, almost porridge-like consistency, often served with coconut milk.

    • Regional and Cultural Variations

    Figgy pudding’s evolution reflects local ingredient availability and culinary traditions, resulting in distinct regional profiles.
    "Figgy pudding is less a recipe and more a culinary philosophy—dense, spiced, and unapologetically indulgent, yet adaptable to the ingredients at hand."
  • British Traditional (Steamed)
  • Traits: Dense, moist, and deeply spiced with suet and brandy. Served with hot custard or brandy butter.
  • Key Difference: Reliance on suet and a long steaming time for a custard-like center.

    • - American "Fig Pudding" (Baked)

  • Traits: Lighter, cake-like texture with a higher proportion of flour and baking powder. Often includes cornmeal for graininess.
  • Key Difference: Uses less fat (butter instead of suet) and is baked rather than steamed, resulting in a firmer crumb.

    • - Caribbean Spiced (Boiled or Steamed)

  • Traits: Infused with nutmeg, allspice, and Scotch bonnet peppers for heat. May include grated coconut or rum-soaked fruit.
  • Key Difference: Boiling method creates a softer, almost pudding-like consistency, often served with coconut cream.

    • - Scandinavian "Figg" (Baked or Steamed)

  • Traits: Less sweet, with a focus on warm spices like cardamom and ginger. Sometimes includes almonds or hazelnuts for crunch.
  • Key Difference: Uses rye flour or a mix of wheat and rye for a heartier texture, akin to a fruitcake.

    • - Australian "Figgy Pudding" (Steamed or Microwaved)

  • Traits: Often includes golden syrup (treacle) and a higher ratio of dried fruit. Modern versions may use microwave cooking for convenience.
  • Key Difference: Golden syrup adds a sticky, caramelized sweetness, and the pudding is frequently served with whipped cream.

    • - Indian "Anarsa" (Deep-Fried)

  • Traits: A fried version using sem

    • whats a figgy pudding - Ilustrasi 3

    Serving Traditions and Pairings of Figgy Pudding

    Figgy pudding transcends its role as a mere dessert, embodying deep-rooted culinary traditions and festive symbolism across cultures. Its preparation, presentation, and pairing reflect historical influences, regional adaptations, and evolving gastronomic trends. From the ceremonial flaming of brandy-soaked puddings in British Christmas celebrations to its modern reinterpretations in fine dining, figgy pudding’s serving methods and accompaniments highlight its versatility and cultural resonance. Below, the discussion explores its traditional and contemporary serving practices, cultural significance during holidays, and the artful pairings that elevate its flavors.

    Traditional Serving Methods and Rituals

    Figgy pudding’s preparation often concludes with a dramatic and symbolic serving technique that underscores its festive importance. In British and Commonwealth traditions, the pudding is traditionally flamed with brandy, a practice rooted in medieval and Tudor-era customs where alcohol was used to sterilize food and enhance flavor. The flaming process not only caramelizes the surface, creating a rich, toasted crust but also releases aromatic compounds that deepen the pudding’s spiced notes. This ritual is particularly associated with Christmas Eve (Stir-Up Sunday) and Boxing Day, where families gather to share the dessert as part of a communal meal.

    Beyond flaming, figgy pudding is frequently sliced and served warm, often accompanied by a dollop of custard, clotted cream, or brandy butter. The custard, with its velvety texture and subtle sweetness, balances the pudding’s dense, spiced richness, while brandy butter—infused with dark rum or brandy—adds a luxurious depth. In some regional variations, such as the Scottish "Figgy Pudding with Whisky Sauce", the pudding is drenched in a warm, spiced whisky reduction, amplifying its festive character.

    Cultural Significance During Holidays

    Figgy pudding holds a central place in holiday celebrations, particularly during Christmas and New Year’s, where its indulgent flavors and symbolic associations with abundance and warmth make it a staple. In the United Kingdom, it is a non-negotiable component of Christmas dinner, often served alongside roast turkey, ham, or game. Its inclusion in Carol Services and Christmas pudding ceremonies (where the pudding is "stirred" on Stir-Up Sunday, symbolizing unity and good fortune) reinforces its cultural significance.

    Across the Commonwealth, including Canada, Australia, and New Zealand, figgy pudding is adapted to local tastes—sometimes incorporating native ingredients like golden syrup (Canada), Vegemite (Australia), or pavlova (New Zealand) as accompaniments. In the United States, its influence is seen in fruitcake and mincemeat pie traditions, though it remains less dominant than in British-influenced regions. Meanwhile, in Caribbean and Latin American cultures, variations like rum-soaked figgy puddings or panettone-inspired versions reflect colonial and immigrant influences, blending European techniques with regional flavors.

    In modern secular celebrations, figgy pudding has been reimagined as a year-round dessert, particularly in cafés and bakeries where it is marketed as a "comfort dessert." Its presence in wedding receptions and winter solstice feasts further cements its role as a dish of celebration, transcending religious or national boundaries.

    Modern Presentation and Plating Techniques

    Contemporary culinary trends have redefined figgy pudding’s presentation, transforming it from a rustic, steamed dish to an artistically plated dessert in fine dining and casual settings. In high-end restaurants, figgy pudding is often deconstructed or reinvented with techniques such as:
  • Molten centers served in individual ramekins with a drizzled caramel or salted butter.
  • Layered desserts combining figgy pudding with mascarpone, honeycomb, or toasted nuts for texture contrast.
  • Miniature versions presented on slate boards or edible gold leaf for festive occasions.

    • Street food stalls and food festivals frequently feature mini figgy puddings on sticks, akin to churros, or as filled pastries (e.g., croissants or puff pastry). Home cooks, meanwhile, experiment with gluten-free or vegan adaptations, using almond flour, coconut milk, or aquafaba-based custards.

    Garnishes play a crucial role in modern plating, with edible flowers (e.g., violets, pansies), candied citrus peel, or crushed meringue adding visual appeal. In Asian fusion cuisine, figgy pudding is sometimes paired with matcha dust, lychee, or black sesame for a cross-cultural twist.

    Pairing Options: Beverages and Complementary Dishes

    The rich, spiced profile of figgy pudding demands thoughtful pairings to harmonize or contrast its flavors. Below is a structured overview of traditional and innovative accompaniments:

    #### Beverage Pairings
    Figgy pudding’s warmth and depth pair exceptionally well with fortified wines, spirits, and non-alcoholic alternatives. The most classic combinations include:

  • Port wine (Ruby or Tawny): The fruitiness and oak notes of port mirror the pudding’s dried fruits and spices, while its slight sweetness complements the caramelized edges.
  • Sherry (Pedro Ximénez or Amontillado): The nuttiness and raisin-like sweetness of PX sherry enhance the figgy pudding’s molasses and citrus zest, creating a Mediterranean-inspired harmony.
  • Brandy or Rum: A small glass of aged brandy (e.g., Cognac or Armagnac) intensifies the pudding’s spiced aroma, while dark rum (e.g., Appleton Estate or Diplomatico) adds a molasses-rich depth, ideal for Caribbean-style versions.
  • Mulled Wine or Spiced Cider: The warm spices (cinnamon, cloves, orange) in these beverages echo the pudding’s seasoning, making them perfect non-alcoholic alternatives for family gatherings.

    • #### Complementary Dishes
    Figgy pudding’s indulgent nature often follows hearty main courses, with sides designed to balance its richness. A curated table of pairings follows:

    Category Dish Cultural/Regional Example Flavor Harmony
    Main Courses Roast Turkey with Gravy UK Christmas Dinner Savory contrast; gravy’s umami balances sweetness.
    Honey-Glazed Ham US/Caribbean Holiday Meals Honey complements figgy pudding’s caramelized notes.
    Beef Wellington Modern Fine Dining Rich, earthy mushrooms and pastry contrast dessert’s sweetness.
    Salads Watercress Salad with Toasted Walnuts UK Winter Salads Peppery watercress cuts through pudding’s density.
    Citrus and Avocado Salad Mediterranean/Modern Bright citrus and creamy avocado refresh the palate.
    Other Desserts Trifle with Custard and Sherry UK/Commonwealth Layered textures; sherry ties to pudding’s spice profile.
    Mince Pies UK Christmas Shared spiced fruit filling creates thematic cohesion.
    Dark Chocolate Fondue Modern Dessert Pairing Bitterness of chocolate contrasts pudding’s sweetness.

    Sauce and Topping Pairings

    Sauces elevate figgy pudding by introducing acidity, creaminess, or smokiness. Popular choices include:
  • Brandy Butter: A rum-infused

    Figgy pudding transcends its status as a mere dessert to become a living testament to culinary history, where each spoonful carries echoes of medieval kitchens, royal banquets, and modern reinventions. From its origins as a modest fruit pudding to its modern incarnations—whether steamed in copper pots or adapted for contemporary diets—it embodies resilience and adaptability. The dish’s cultural significance, from Christmas Eve rituals to global adaptations, underscores its universal appeal, bridging centuries and continents. As traditions evolve and ingredients innovate, figgy pudding remains a cornerstone of festive indulgence, proving that some classics endure not by stagnation, but by their ability to reinvent themselves while honoring their past. Its legacy lies not just in taste, but in the stories it tells of shared heritage and the enduring human love for celebration through food.

    • FAQ

    What exactly is a figgy pudding?

    Figgy pudding is a traditional British dessert made with dried figs, suet, flour, and spices like cinnamon and nutmeg. It’s often served warm with custard, brandy butter, or cream. The name comes from "figs" (the main fruit) and "pudding" (its dense, baked texture). It’s a staple during Christmas but can be enjoyed year-round.

    What is the plum pudding model in physics?

    The plum pudding model was J.J. Thomson’s 1897 theory of atomic structure, proposing that atoms were a positively charged "pudding" (sphere) with negatively charged electrons ("plums") embedded throughout. It was disproven in 1911 by Ernest Rutherford’s gold foil experiment, which revealed a nuclear model instead. The model was based on cathode ray tube experiments showing electrons existed.

    What is a plum pudding?

    Plum pudding (also called Christmas pudding) is a rich, spiced British dessert made with dried fruits (raisins, currants, sultanas), suet, flour, and sometimes alcohol like brandy or rum. It’s traditionally steamed or boiled, then flambéed with brandy before serving. The name "plum" originally referred to any dried fruit, not just plums.

    What is figgy pudding made of?

    Figgy pudding typically includes dried figs, suet (or butter), flour, sugar, eggs, spices (cinnamon, nutmeg, allspice), and sometimes treacle or molasses. Some recipes add breadcrumbs or baking powder for texture. It’s baked until firm and often served with a warm, gooey center.

    What does a figgy pudding look like?

    Figgy pudding is a round, domed dessert with a golden-brown crust on top, sometimes cracked from baking. The inside is moist, dense, and speckled with dark figs and spices. It’s usually about 4–6 inches in diameter and served in slices, revealing a rich, fruit-studded texture.

    What is a traditional figgy pudding recipe?

    A classic figgy pudding recipe mixes 1 cup dried figs (chopped), 1 cup suet (or ½ cup butter), 1½ cups flour, ½ cup sugar, 2 eggs, 1 tsp baking powder, and spices like 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp allspice. Combine dry ingredients, then fold in figs and wet ingredients; bake at 350°F (175°C) for 40–45 minutes. Serve warm with custard or brandy butter.

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