Slow Cooker Figgy Pudding

Amethyst · December 11, 2025, 12:46am

Slow Cooker Figgy Pudding

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6

Ingredients:

salted butter to grease the pudding basin
8 dates, pitted and chopped
½ cup dried apricots, diced
¼ cup currents
⅓ cup golden raisins
⅓ cup raisins
¾ cup dried cranberries
zest of 1 lemon
zest of 1 orange
juice of 1 orange, 4-5 Tablespoons
¼ cup brandy
¼ cup spiced rum
2 cups dry breadcrumbs
1 ¼ cups dark brown sugar
4 ounces vegetable shortening
¼ cup all-purpose flour, spooned and leveled
3 Tbsp. almonds, chopped
1 ½ tsp. Allspice
1 tsp. Cinnamon
½ tsp. baking powder
½ tsp. Salt
1 Granny Smith apple (peeled, cored ,and diced)
1 tsp. almond extract
2 large eggs, beaten

Directions:

Rehydrate the fruits. In a medium-sized bowl, combine the dates, apricots, currants, raisins, cranberries, lemon zest, orange zest, orange juice, brandy, and rum. Cover with a lid or plastic wrap and let sit in the refrigerator overnight or at least 8 hours.

Mix the dry ingredients. In a large bowl, combine the breadcrumbs, dark brown sugar, shortening, flour, almonds, allspice, cinnamon, baking powder, salt, and apple and stir to coat. Set aside.

Mix the wet. To the hydrated fruit mix, add your eggs and almond extract, mixing to combine.

Mix the wet into the dry. Add your hydrated fruit mixture to the breadcrumb mixture and stir.

Prepare your dish. Use butter to grease the bottom and sides of a 1-liter pudding basin.

Fill and cover. Place the mixture into the buttered pudding basin and smooth over the top with a spoon or spatula. Place a layer of parchment over the pudding, top it with foil, and form it to the basin to create a tight-fitted foil top.

Prepare a water bath and cook. Place a small plate into your crockpot to avoid direct heat touching the pudding basin, and place the basin on top of the plate. Fill the crockpot with enough water to come halfway up the basin.

Don’t get water into the pudding! Cover and cook on low for 8 hours. (Note: check the water level and add water periodically to maintain the halfway mark. Don’t leave the lid to the crockpot open long; just crack it enough to add water and close it tight again.)

Plate and serve. Once cooked, it will be firm. Flip it onto a plate and serve. (Note: the pudding basin will be very hot, use oven mitts!)

Notes:

Storage Instructions:

Any leftover figgy pudding can be stored in an airtight container in the refrigerator for up to a week. To reheat your figgy pudding, you can place individual servings on a microwave-safe plate and heat in the microwave for 1-2 minutes. To keep your pudding moist, cover it with a damp paper towel before microwaving.

Should I eat figgy pudding warm or cold?

Figgy pudding is best when eaten right after cooking and warm. If you leave it in the pudding pot, it will take quite a while to cool to room temperature, so you don’t have to eat your figgy pudding right away to enjoy it warm. If you need to, you can always microwave individual portions before eating.

What can I serve this with?

While figgy pudding is amazing all on its own, its flavor can be enhanced by a few additions:

Pour brandy sauce on top and let it absorb into the figgy pudding.
Add a large dollop of whipped cream on top.
Place your figgy pudding on a plate coated with custard sauce.
Add a scoop of ice cream on the side.
Dust with powdered sugar.
Drizzle with caramel sauce and or nuts.

What are pudding basins?

A pudding basin is a glass or ceramic bowl specifically made for steaming puddings. You can use any dome-shaped heat-safe cooking dish/bowl. Make sure that it is heat-safe so the bowl doesn’t crack in the crockpot.

What is another variation I can make?

This is a crockpot version, but figgy pudding is traditionally steamed in the oven. If this is something you would like to try instead of using the crockpot, you can. Follow the directions to assemble and place your pudding basin into a large pan with high sides (like a roasting pan) and fill halfway with water.

Place into an oven preheated to 350°F for 2 hours or until the pudding is firm and you start to see it pull away from the edges of the pudding basin. Make sure to check halfway through the cooking time to see if you need to add more water to the pan. You want to maintain at least 2 inches of water throughout the cooking process.

Does the alcohol cook out?

No, not all the alcohol will cook out. If you want to make this dish without alcohol, you can replace it with apple juice/cider or extra orange juice. This will ensure that the pudding still has the moisture that it needs, but is safe to eat for anyone who doesn’t want alcohol.

Can I make this ahead of time and freeze it?

Figgy pudding is a great dessert to make ahead and freeze. Allow the pudding to cool completely on the counter. When it’s cool, wrap it in plastic wrap or foil and place it into a resealable bag to prevent freezer burn. You can freeze your figgy pudding for up to a year. When you’re ready to eat it, defrost it in the refrigerator.

To reheat, set your oven to 300°F and place the figgy pudding (wrapped in foil) into the oven for 45 minutes. Add an additional 10 minutes if heating from frozen.

What size pudding basin did you use?
For this recipe, I used a 1-liter basin. Measurements for the basin are 6.5 inches wide, 4 inches high. If you don’t have a pudding basin, you could also use any heat-safe dish that will accommodate your pudding and fit in the basin.

Nutrtional Facts:

Recipe courtesy of The Magical Slow Cooker.com