Red Wine-Laced Figgy Pudding Recipe

If you love comforting desserts that feel like a warm hug, then this Red Wine-Laced Figgy Pudding is going to become your new favorite. Rich, fudgy, and imbued with the deep, fruity notes of red wine, this pudding takes traditional figgy pudding to a sumptuous new level. It’s packed with luscious dried fruits, tender chocolate bites, and finished with a decadent caramel sauce that makes every bite an experience worth savoring. Trust me, once you try this recipe, you’ll want to make it again and again for cozy nights and special celebrations alike.

Ingredients You’ll Need

This Red Wine-Laced Figgy Pudding relies on simple, pantry-friendly ingredients that each add important layers of flavor, moisture, or texture. You’ll find that the blend of soft dried fruits, creamy butter, and self-rising flour creates a pudding that is both light and deeply satisfying.

• 1 cup chopped dried pitted dates: Adds natural sweetness and a tender chew.
• ½ cup chopped prunes: Brings moisture and a subtle tartness balancing the sweetness.
• ½ cup chopped dried figs: Infuses the pudding with authentic fig flavor and tiny crunches from seeds.
• 1 cup water: Hydrates the dried fruits, making them juicy and soft.
• 1 cup red wine: The soul of the recipe; gives the pudding a rich, fruity depth and a lovely burgundy color.
• 1 tsp baking soda: Helps soften the fruit mixture, creating a smooth puree.
• 7 TBSP salted butter (softened, plus more for buttering ramekins): Adds richness and helps with moist texture and buttery flavor.
• 1 cup caster sugar (superfine sugar): Dissolves quickly for an even sweetness.
• 2 eggs: Bind everything together and lend the pudding structure.
• 2 ½ cups self-rising flour: Gives the pudding a tender crumb and gentle lift.
• 75 g small dark chocolate pieces: Melts into luscious pockets of bittersweet decadence inside the pudding.
• 1 cup brown sugar: For the caramel sauce, bringing deep molasses flavor and smooth sweetness.
• 1 cup heavy cream: Makes the caramel sauce luxuriously creamy.
• 7 TBSP salted butter: Enriches the caramel sauce for a velvety finish.
• Fresh figs (halved, optional): Gorgeous garnish that echoes the pudding’s fig flavor with a fresh burst.
• Whipped cream or vanilla ice cream (optional): The perfect cooling complement to warm pudding and sauce.

How to Make Red Wine-Laced Figgy Pudding

Step 1: Prep and Butter Your Ramekins

Start by preheating your oven to 350°F (175°C) and buttering your ramekins generously. This small step ensures the pudding will release easily after baking and adds a touch of buttery flavor right where it counts.

Step 2: Soften and Puree the Fruit Mixture

In a medium saucepan, combine the chopped dates, prunes, dried figs, water, and that luscious red wine. Bring this to a gentle boil over medium heat to rehydrate the fruits and infuse them with the wine’s rich essence. Once it’s bubbling, remove from heat and stir in the baking soda—this will cause a fizzing reaction that softens the fruits even more. Let the mixture cool for about 5 minutes, then blitz it in a blender to create a smooth, fragrant fruit puree.

Step 3: Cream Butter, Sugar, and Eggs

In a large bowl, use a hand mixer to cream the softened butter and caster sugar until light and fluffy. This aeration is key to a tender texture. Beat in the eggs one at a time for smooth incorporation and a rich custardy feel in the finished pudding.

Step 4: Combine Flour, Fruit Puree, and Chocolate

Gently fold the self-rising flour into your creamed mixture, being careful not to overmix. Then add the silky fruit puree and stir in the dark chocolate pieces. The chocolate will melt slightly during baking, creating decadent pockets of flavor throughout the pudding.

Step 5: Bake Your Red Wine-Laced Figgy Pudding

Spoon the batter evenly into the buttered ramekins, filling them about halfway. Place them in the oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted comes out with just a few moist crumbs, and the tops have turned a beautiful golden brown.

Step 6: Make the Caramel Sauce

While the puddings bake, prepare your luscious caramel sauce by gently stirring the brown sugar and heavy cream together over low heat in a saucepan. Once the sugar has dissolved, bring the mixture to a boil briefly before reducing to a simmer. Add butter at the end and stir until silky smooth. This sauce will add a luxuriously creamy, sweet contrast to the rich figgy pudding.

Step 7: Rest and Serve

After baking, let your figgy puddings rest for about 10 minutes. This allows the flavors to settle and the puddings to firm up just right. When ready, use a small knife to cut an X on the top of each pudding and pour the warm caramel sauce into the slit, letting it soak in gently.

How to Serve Red Wine-Laced Figgy Pudding

Garnishes

The classic way to enhance this pudding is with fresh halved figs, which echo and brighten the warm dried fig flavors beautifully. Add a dollop of whipped cream or a scoop of vanilla ice cream for a cool, creamy contrast that rounds out the dessert perfectly.

Side Dishes

If you want to turn your Red Wine-Laced Figgy Pudding into a full dessert spread, consider serving it alongside spiced nuts, a warm mulled wine, or even a citrusy salad that can balance the richness. These accompaniments bring festive layers and a refreshing bite to each forkful.

Creative Ways to Present

This pudding shines individually in ramekins for an elegant presentation, but you can also unmold them onto plates for a rustic, homestyle look. Drizzle the caramel over the edges and scatter extra chocolate chips or fig halves on the plate for a restaurant-worthy finish that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Cool your Red Wine-Laced Figgy Pudding completely before covering and storing in the refrigerator. They keep well for up to 3 days and the flavors often deepen overnight, so leftovers can be even better the next day.

Freezing

Want to enjoy this pudding later? Wrap individual ramekins tightly with plastic wrap and aluminum foil or transfer puddings to an airtight container. They freeze beautifully for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

For best results, warm your figgy puddings gently in a preheated 325°F (160°C) oven for about 10–15 minutes. Avoid the microwave if you want to keep the texture soft and the chocolate melted perfectly. Once heated, add the warm caramel sauce and enjoy!

FAQs

Can I use other dried fruits instead of dates, prunes, and figs?

Absolutely! While these three fruits give the pudding its signature taste and texture, you can experiment with dried apricots, raisins, or cherries. Just be mindful of their sweetness levels and adjust sugar accordingly.

What kind of red wine works best for this pudding?

A medium-bodied red like Merlot or Shiraz is ideal. These offer enough fruitiness and acidity to complement the dried fruits without overpowering the pudding’s delicate sweetness.

Is it necessary to use self-rising flour?

Self-rising flour helps the pudding to rise gently and create a tender crumb. If you don’t have it, you can substitute all-purpose flour with baking powder added (1 tsp per cup of flour) and a pinch of salt.

Can I make the caramel sauce ahead of time?

Yes! The caramel sauce can be made a day in advance and refrigerated. Reheat it gently before serving, stirring well to restore its silky smoothness.

How do I know when the puddings are fully baked?

Look for golden tops that spring back lightly when touched. A toothpick inserted should come out mostly clean, with just a few moist crumbs clinging to it.

Final Thoughts

Making this Red Wine-Laced Figgy Pudding is truly a joyous experience that rewards you with a dessert that’s both comforting and a bit indulgent. Sharing it feels like sharing a secret, a special treat that warms hearts as much as it does the body. I encourage you to try this recipe—whether for a cozy night in or your next holiday gathering—and enjoy every rich, fruity, chocolatey bite.

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