Recipe: Gluten-free Figgy Pudding

Updated: Jan 28

Food and drink in the winter seems far more decadent than in any other season. Many people look forward to mulled wine, mince pies, pigs in blankets, cauliflower cheese, stuffing, Christmas cake and roast turkey at this time of year. Figgy pudding is another favourite and a dessert we had not enjoyed before deciding to create a recipe for you. Pudding is considered to be a naughty treat but we take pleasure in finding new ways to keep the sweet flavour of desserts using only healthy ingredients. NO UNHEALTHY INGREDIENTS ARE ALLOWED AT ALL! The amount of sugar, poor quality ingredients and often dangerously high number of calories in most treats are the reason why people struggle to burn fat, try not to eat them regularly and feel guilty afterwards.

In addition, dessert portions normally come at a price financially as well as physically yet we have discovered how to make cakes, puddings, energy balls and other flavourful treats cheap AND good for you. It is worth noting, if you cannot find all of the types of flour, simply add extra flour from the types you have, to make up for the amount missing from the flour you could not find. For those of you who are really trying to reduce the amount of sugar you consume, add slightly less honey, molasses and coconut sugar; it will not taste bad but it will make it a little bland and dry. Furthermore, if you like ginger simply increase the quantity to suit your preferences. Lastly, if you are lactose intolerant, replace the whole milk with full fat kefir or coconut milk.

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Servings: 8 (1-2 servings per portion) Prep time: 10 mins

Cooking time: 40-55 mins

Total time: 55 mins

Recipe Cost: £5!

Nutritional Content (per serving)

Calories: 350kcal

Protein: 6g

Total Fat: 26g

Saturated Fat: 11g

Total Carbohydrate: 23g

Sugar: 13g

Fibre: 2g


Pudding batter

100g ground almonds

10 heaped tbsp tapioca flour

3 tbsp coconut flour

6 fresh figs (approx 140g)

120g unsalted butter

2 whole eggs

50ml full fat coconut milk

50ml full fat whole milk

1 tbsp blackstrap molasses

1 tbsp raw honey

10 walnut halves

1/2 piece grated ginger

1 tsp vanilla extract

1/2 tsp ground cinnamon

1.5 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt


40g coconut sugar

15g toasted almonds

1 tbsp arrowroot flour

1 tsp vanilla extract

1/2 tsp ground cinnamon


1. Preheat the oven to Gas Mark 5/ 190C / 375F. Grease a large piece of greaseproof paper with a little butter and place into baking/cake tin (approx 3.5 inches in diameter and height).

2. Melt the butter slowly in a small pan. Slice the stems off the figs and discard before slicing each fig into quarters. Add all pudding batter ingredients (excluding butter, figs and whole milk) to a large mixing bowl and combine using an electric whisk or other suitable blender. Add the melted butter then whisk again. Add the whole milk then whisk again. Finally add the figs to the batter mixture and stir them around evenly.

3. Pour mixture into cake tin and place in oven for 40-55 mins checking regularly after 35 mins. The batter should be a little soft, not like liquid or firm and dry when testing with a cooking skewer.

4. When the batter has been cooked properly, remove it from the oven to cool for approximately 20 mins before placing an appropriately sized plate over the cake and flipping upside down so the cake ends up on the plate.

5. When the cake is cooling, add all topping ingredients (excluding toasted almonds) to a small bowl and combine using a spoon.

6. Drizzle topping onto cake and spread evenly before sprinkling toasted almonds on top.

7. Consume within 3 days.

Related post: Evolved Food: Fig

Related post: Low Sugar Coconut Cheesecake


Samson Hodin

Co-founder of 'The Evolved Way', and experienced personal trainer, Samson practices what he preaches. His own healthy lifestyle, which informs this site, is based on understanding the right way to eat and exercise, not excluding of course going out and enjoying life knowing you can still feel and look good.

#GlutenFree #Dessert #Treat



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Articles and information on this website may only be copied, reprinted, or redistributed with written permission. The entire contents of this website and articles featured are based upon the opinions of John Maitland and Samson Hodin, unless otherwise noted. Individual articles are based upon the opinions of the respective authors, who may retain copyright as marked. The information on this website is not intended to replace professional medical advice, nor is it intended to treat or cure any medical condition. It is intended as a sharing of ideas, knowledge and information from the personal research and experience of John Maitland and Samson Hodin, and the community. John Maitland and Samson Hodin are both fully qualified personal trainers. We will attempt to keep all objectionable messages off this site; however, it is impossible to review all messages immediately. All messages expressed on the website, including comments posted to blog entries, represent the views of the author exclusively and we are not responsible for the content of any message.