SeriousEats.com's recipe for graham cracker figgy pudding is a relatively simple recipe for figgy pudding. Save extra time by omitting the glaze portion of the recipe.
To make graham cracker figgy pudding, preheat an oven to 350 degrees Fahrenheit and grease a bundt pan. In a bowl, combine 1 1/2 cups flour, 1 cup granulated sugar, 2 1/2 teaspoons baking powder and 1 teaspoon each of nutmeg, cinnamon and salt. Set aside. In a medium saucepan, heat 16 ounces of chopped dried figs and 1 3/4 cups whole milk. Once the mixture reaches a simmer, reduce heat and simmer until the mixture thickens and the figs plump up.
In a separate bowl, beat 3 large eggs. Stir in 1/2 cup melted butter, 1 1/2 cups graham cracker crumbs and 1 tablespoon grated lemon peel. Next, add the warm fig and milk mixture. Finally, add the flour mixture.
Stir until just combined. The mixture should form a thick batter. Spoon the batter into the bundt pan and cover the top of the pan with a sheet of aluminum foil. Bake covered for around 90 minutes or until the pudding firms up and begins to pull away from the sides of the pan. Let cool for 10 minutes and invert onto a serving plate.