For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately. Meanwhile, grease a 1.6-liter covered pudding pan generously with butter. Whisk the eggs together with the milk and sugar in a medium bowl.
This is a truly amazing recipe for a Low Carb Christmas Pudding. Whilst it might not have the gluten to hold it together nor the sugar laden fruit that is in a traditional recipe, this recipe works so well!
Bake at 400 for about 30 minutes more until figs are fork tender and topping is set. Every spoonful of Figgy Pudding is so delightful you will wish you had a bushel of figs so you can make this a few more times! Figgy Pudding is also great served ala mode.
Add the 2 cups of figs, 1/2 teaspoon of lemon peel, 1 cup of buttermilk, and 1/2 cup of walnuts. Blend for 1 minute. Add the 2 1/2 cups of flour, 1/2 teaspoon of baking soda, 2 teaspoons of baking powder, 1 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Blend until everything is incorporated completely.