Bob Dylan’s Favorite Holiday Recipe Makes Him ‘Hungry Just Talking About It’

The holidays are nothing without your favorite traditions. Whether that’s baking Christmas cookies, sipping mulled wine while you watch your favorite holiday movies, or just decorating your home, the most wonderful time of the year has something for everyone.

Arguably, one of the best parts of the holiday season is the festive music that’s playing on the radio, in coffee shops, and at holiday parties everywhere. And, before he even released his first (and only) Christmas album in 2009, Bob Dylan was spinning holiday tracks on his radio show, “Theme Time Radio Hour.”

In 2006, Dylan’s two-hour holiday special, “Christmas & New Year,” featured festive classics, like “Silent Night” and “Jingle Bells,” as well as Dylan’s retelling of the famous poem, “A Visit from St. Nicholas,” and some Christmas carols you don’t always hear, like “A Party For Santa” and “Poor Old Rudolph.” In addition to the setlist, Dylan spoke about one of his favorite holiday recipes, Figgy Pudding.

Bob Dylan's Favorite Holiday Recipe

It turns out that the steamed dessert isn’t just something the crowd asks for in “We Wish You A Merry Christmas,” but, rather, something Dylan loves to make. In fact, the “We Wish You A Merry Christmas” carolers aren’t the only ones who “won’t go until they get some” figgy pudding, either, as Dylan says his fans had asked for his exact recipe before.

“I’ve got a lot of letters asking about this—here’s my recipe for figgy pudding,” he said on “Theme Time Radio Hour.”

After telling his listeners to grab a pencil, he recites his entire figgy pudding recipe. Don’t worry, we grabbed the pencil (or, rather, a keyboard) for you. Here’s how Dylan makes the holiday dessert.

How To Make Bob Dylan's Figgy Pudding

“First, get 4 ounces of plain flour, a pinch of salt, 4 ounces of breadcrumbs, 4 ounces of shredded suet, 1 teaspoon of mixed spice, 1 teaspoon of baking powder, 3 ounces of dark soft brown sugar, 8 ounces of chopped dry figs, finely grated rind and juice of 1 lemon, 2 tablespoons of milk, [and] 2 beaten eggs,” he said.

Suet is a type of hard animal fat used in many British recipes, including most Christmas puddings. If you can’t find it, or simply don’t want to use it, you can replace it with vegetable shortening instead.

Once you’ve got the ingredients, you’ll “Sift the salt and flour together, then mix the remaining dry ingredients. Add the figs, lemon rind and juice, milk, and beaten eggs, and then beat them well. The mixture should have a soft dropping consistency. Put [it] into a greased 2-pint pudding basin, cover securely, and steam for 3 hours,” Dylan explained.

“I like it served with heated golden syrup topping and a generous pouring of custard,” he said. “It makes me hungry just talking about it.”

So, if you are in charge of bringing the figgy pudding this year, there’s no better time to try the “Like A Rolling Stone” singer’s favorite Christmastime dish.

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