Last updated on Nov 6th, 2020 at 09:05 am

The festive season is upon us, and we are all in a jolly scramble to put together the happiest meal of the year, Christmas lunch!

Do away with the thick wintery Christmas pudding this year and opt for a fruity and nutty baked pudding of another kind.
This fig and walnut pudding drenched in caramel is delicious with vanilla ice cream and is the perfect way to end your meal.




  • 200g dried figs, roughly chopped
  • 5ml (1 teaspoon) bicarbonate of soda
  • 400ml boiling water
  • 100g butter
  • 200g soft brown sugar
  • 5ml (1 teaspoon) vanilla extract
  • 4 free range eggs
  • 350g self-raising flour
  • a pinch of salt
  • 100g walnuts, toasted and roughly chopped

Caramel Sauce

  • 350g light soft brown sugar
  • 150g butter
  • 400ml fresh cream
  • 5ml (1 teaspoon) vanilla extract
  • 100g walnuts, toasted and roughly chopped

How to

  • Preheat the oven to 180º C. Butter and flour the base of the Le Creuset Heritage Dish.
  • Place the figs in a bowl along with the bicarbonate of soda. Pour over the boiling water. Stir, then set aside to soften.
  • Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well between each addition. Sift in the flour and salt and mix until combined. Add the walnuts and figs, along with all the soaking water and mix well. Scrape the batter into the dish and smooth over with the back of a spoon.
  • Bake for 35-40 minutes. Test with a skewer for doneness before removing from the oven. Pour half the sauce over the hot pudding, reserving the remainder to serve alongside.
  • To make the sauce, place all the ingredients in a saucepan and heat gently, stirring all the while.
  • Serve the pudding warm, with custard whipped cream or vanilla ice cream and extra sauce on the side.


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Recipe by Diane Bibby, Cookbook author and blogger at Bibby’s kitchen