Boozy fig pud (drunken figs)

lan Coxon serves up a simple but sensational dessert of warm figs filled with a boozy fruit and nut filling
By Alan Coxon
Boozy fig pud (drunken figs)
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus 5 hrs marinating for sultanas
  • Effort: easy



  • 50 g sultanas
  • 85 ml orange liqueur
  • 0.5 orange juice, and zest
  • 0.5 lemons, juice and zest
  • 8 large fresh figs
  • 1 tbsp clear honey
  • 0.25 tsp ground cinnamon
  • 0.25 tsp ground allspice, Jamaican
  • 30 g walnuts, coarsely chopped


1. Set the oven to 180°C/gas 4. Soak the sultanas and apricots in the orange liqueur and the orange and lemon juice for 4 to 5 hours or overnight (alternatively, heat gently in the microwave giving 4 to 5 quick 10 second blasts).2. Cut the figs in half, around the centre of the fig exposing a circle of fibrous flesh.3. Using a teaspoon, remove the central flesh, leaving the outer skin intact.4. Chop the flesh into small pieces and place in to the soaking fruit bowl.5. Add the honey, cinnamon, allspice, walnuts and citrus zests and mix in gently.6. Spoon the fruit mix into the fig skins and drizzle over any remaining juices.7. Cover loosely with kitchen foil and cook for 15 to 20 minutes, basting occasionally with the pan juices. 8. When ready, remove from the oven and place onto a serving dish or plates. Serve with a little rosewater cream and a sprig of fresh mint.

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