Christmas Recipe – Figgy Pudding

Posted on : 19/12/2016

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It’s time to look out those favourite Christmas Recipes. If your loved ones are imploring you to ‘Now Bring us some Figgy Pudding’, look no further, as here is a simple recipe that will keep all the family satisfied… 

Figgy Pudding displayed on a glass platter - the perfect end to Christmas Lunch

Figgy Pudding

Serves 8 to 10 people:

  • 110g shredded suet (we found that vegetarian suet works just as well)
  • 50g self-raising flour, sifted
  • 110g white breadcrumbs
  • 1 level tsp ground mixed spice
  • 4 level tsp freshly grated nutmeg
  • A good pinch ground cinnamon
  • 225g soft dark brown sugar
  • 50g caster sugar
  • 350g semi-dried figs
  • 150g sultanas or raisins
  • 25g mixed candied peel, finely chopped
  • 25 g almonds, skinned and chopped
  • 1 small apple, peeled, cored and finely chopped
  • The grated zest of an orange
  • The grated zest of a lemon
  • 2 eggs
  • 150ml stout
  • 2 tablespoons rum
  • 2 pint (1.2 litre) pudding basin, lightly greased

Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugars.

Mix these ingredients very thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests.

Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together.

Next pour this over all the other ingredients, and begin to mix very thoroughly.

The mixture should have a fairly sloppy consistency – that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout.

Pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string (you really need to borrow someone’s finger for this!) It’s also a good idea to tie a piece of string across the top to make a handle.

Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time.

When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring.

Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place.

For another delicious dessert option, why not try a French favourite Crème Brûlée recipe.