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Fig, Bread and Butter Pudding

Posted by Sue Heward on

Emiko Davies is one of my favourite food authors. This is a play on her MAGNIFICENT (I wasn't a bread and butter pudding convert until I made this one) Italian bread pudding (pinza di pane) that is in her current new book Cinnamon and Salt. I have changed it up using our white smyrna figs and sticky quince syrup. I hope you love it as much as I do.

Fig, Bread and Butter Pudding

Fig, Bread and Butter Pudding

Serves 10 and is easy to bake


250–300 g stale bread (I used a mix of sourdough and regular bread that was otherwise ready for the chooks)

2–3 cups warm full-cream milk (it depends on how dry your bread is, mine was dry and took the whole 3 cups)

1 cup sultanas or currants (currants are our favourite)

¼ cup  sticky quince syrup or you can go boozy with rum or white wine 

2 eggs

⅓ cup sugar

¼ cup butter, melted

1 tsp fennel seeds, bashed slightly in a mortar and pestle

zest of 1 orange and lemon

1 cup white smyrna dried figs, roughly chopped

Icing sugar for dusting (optional)


  1. Tear or cut up the bread (I used crusts and all) and let it soak in warm milk until you can easily crumble or mash the bread – add more milk if needed, or leave overnight to soak.
  2. Preheat the oven to 180°C. Grease a baking tin with butter and line with baking paper (I used a 23 cm square tin but a round tin or ceramic dish would work equally as well).
  3. While the bread is soaking, place the currants in a bowl to steep in the sticky quince syrup or alcohol. 
  4. Stir the bread with its leftover milk with a wooden spoon (it should break up easily) until you have a dense batter.
  5. In a separate bowl, whisk the eggs and sugar together with the melted butter. Add the fennel seeds and zests.
  6. Fold the soaked bread bowl into the butter mixture until it is creamy and well combined.
  7. Add the currants and sticky syrup, the chopped figs and combine.
  8. Bake for 35–45 minutes, or until the pudding is golden brown and set. It should feel firm on top.
  9. Serve warm or cold, dusted with icing sugar before serving, if you wish. Keep any leftovers in the fridge for up to 3 days.

You can find Emiko's original recipe also published here


Autumn recipes bread pudding sticky quince syrup white smyrna

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