Figgy Pudding Frosted Sugar Plum Recipe

Soak and Purée Figs

Place chopped dried figs in a heatproof bowl and pour 1 cup hot water over them. Let sit 15 minutes until softened. Transfer figs with soaking liquid to a blender or food processor and pulse until a chunky purée remains (not fully smooth).

Cream Butter and Sugars

In a medium bowl, beat softened unsalted butter with light brown sugar and honey until fluffy, about 2–3 minutes. Add the egg and beat until incorporated.

Combine Dry and Wet

Whisk together flour, baking powder, cinnamon, and salt in a separate bowl. Fold the fig purée into the butter-sugar mixture, then gently fold in the dry ingredients until just combined. The batter will be thick and moist; add a tablespoon of the reserved fig soaking liquid if it seems too dense.

Bake

Preheat oven to 350°F (175°C). Spoon the batter into six 6-oz ramekins or into one 8-inch baking pan lined with parchment. Smooth the tops. Bake ramekins 18–22 minutes (pan 25–30 minutes) until a toothpick comes out with a few moist crumbs. Let cool 10 minutes in pan, then remove to a wire rack.

While puddings bake, combine chopped plums, granulated sugar, lemon juice, rosemary sprig, and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 8–10 minutes until plums break down and syrup slightly thickens.

Remove rosemary. For a silky syrup, press fruit through a fine mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Return strained syrup to the pan and simmer 2–3 more minutes to reach a spoon-coating consistency. Keep warm.

In a pitcher combine grapefruit juice, orange juice, and pomegranate juice. Stir in optional grenadine if using for a deeper color. Chill until ready to serve.

When ready to plate, pour chilled juice mixture into serving glasses until about 1/3 full, then top with club soda to add effervescence. Stir gently once to combine.

Chill a medium mixing bowl and whisk or beaters. Pour chilled heavy cream into the bowl and whip on medium-high speed until soft peaks form, about 2–3 minutes.

Add maple syrup, grated fresh ginger, and confectioners' sugar (if using) and whip another 20–30 seconds until soft-stable peaks form. Do not overwhip; the topping should be pourable but hold a peak.

If using individual ramekins, spoon 1–2 teaspoons warmed fig butter over each warm pudding. If using a single pan, spread fig butter lightly across the top of the warmed cake pieces.

Spoon 1–2 tablespoons warm lemon-rosemary plum syrup over each pudding (or drizzle over slices).

Top each serving with a generous dollop (about 2 tablespoons) of the ginger-maple soft top.

Garnish with a few pomegranate arils, a candied grapefruit slice or fresh thin grapefruit slice, and a sprinkle of rosemary needles and a light dusting of cinnamon.

Serve each plated pudding alongside a small glass of grapefruit-pomegranate orange sparkle (about 4–6 oz) to complement the dessert.