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Mini Boozy Figgy Pudding

The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

Oh bring us a few of these Mini Boozy Figgy Puddings! A new spin on an age-old holiday dessert, these mini cakes simplify traditional figgy pudding and come together in a matter of an hour.

Each bite is moist, flavorful and so decadent! Don’t skip the boozy brown sugar sauce – it truly takes the flavor and texture to the next level.

Mini Boozy Figgy Pudding

Top with whipped cream and serve for a delicious and impressive holiday dessert that will have everyone feeling nostalgic.

Mini Boozy Figgy Pudding
Cook time:
Prep time:
Total time:

6 Mini Figgy Puddings


For the Figgy Pudding

  • 1 1/2 cups dried pitted dates, chopped
  • 1/2 cup dried figs, chopped
  • 1/2 cup dried apricots, chopped
  • 1 apple, peeled and diced
  • 2 cups water
  • 1 tsp. baking soda
  • 1 stick Heinen's unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 cup Heinen’s panko breadcrumbs
  • 1 tsp. Heinen’s ground allspice

For the Boozy Brown Sugar Sauce

  • 1 cup Heinen's brown sugar
  • 1 cup Heinen's half & half
  • 1/4 cup orange liqueur
  • 2 Tbsp. Heinen's unsalted butter,
  • Whipped cream, for serving


  1. Preheat the oven to 350°F.
  2. Add the dates,  figs, apricots, diced apple and water to a medium-size saucepan. Bring to boil over medium heat. Remove from the heat and add 1 tsp. of baking soda. Add the mixture to a blender or food processor and puree until smooth.
  3. Cream the stick of butter with the sugar in a large bowl. Add the eggs and mix well. Add the flour, fruit mixture, panko breadcrumbs and allspice. Mix well.
  4. Pour the batter into six greased ramekins or a greased jumbo muffin tin. Bake for 25 minutes.
  5. While the pudding is baking, make the sauce by combining the brown sugar and half and half in a medium-size saucepan over low heat. Bring to a simmer. Let simmer 3 minutes, then add the orange liqueur. Bring to a boil. Remove from the heat, add the butter and let cool.
  6. Remove the pudding from the oven and let cool.
  7. Top with sauce and whipped cream and serve.

Mini Boozy Figgy Pudding

Christina Musgrave
By Christina Musgrave
Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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