figgy pudding

One of the most traditional British Christmas recipes.

Traditional British Christmas Pudding (a Make Ahead, Fruit and Brandy Filled, Steamed Dessert)

oz (1/4 c) good quality butter

oz (1/4 c) suet (use 2 more ounces of butter if you want to make this vegetarian)

sugar

oz (1/2 cup) all purpose flour

tsp baking powder

eggs

oz (2 cups) fresh breadcrumbs

oz (1 cup) sultanas (golden raisins)

oz (1/2 cup) Zante currants

peeled,

orange (or lemon)

juice of one fresh orange

Butter the pudding bowl and line the bottom...

Butter the pudding bowl and line the bottom with a disc of parchment or waxed paper, and butter the paper, too.

Beat the suet/butter and sugar together until soft.

Then add the flour, eggs, and spices until...

Then add the flour, eggs, and spices until mixed. Then add the remaining ingredients and mix well.

Put the mixture into the buttered bowl and...

Put the mixture into the buttered bowl and flatten the top.

Cut a disc of waxed or parchment paper...

Cut a disc of waxed or parchment paper the size of the top, butter it and place on top of the pudding mixture.

Tear a piece of parchment paper and aluminum...

Tear a piece of parchment paper and aluminum foil, large enough to cover the top of the bowl, and go halfway down the sides, and place the foil on top of the parchment. Create a pleat down the center, so that the pudding will have space to expand when cooking.

Place the paper and foil over the pudding...

Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end. If you don't have a steamer, like me, place a trivet in a pot and fill the water so that it's halfway up the bowl and use a tight fitting lid.

Steam for 6 hours, checking the water level...

Steam for 6 hours, checking the water level once an hour or so, and topping it up.

Once you've taken the bowl out of the...

Once you've taken the bowl out of the pot, remove the aluminum foil and waxed/parchment paper, wipe the bowl and replace with clean paper. Store in a cool place.

To serve: you can steam it for another...

To serve: you can steam it for another two hours, OR simply microwave it for a few minutes until it's piping hot! Let stand for a few minutes before removing from the bowl. Place on a heatproof serving dish and douse with brandy. Carefully light the pudding (please do this in a safe area), then when the flame extinguishes, cut and serve with brandy sauce or butter, whipped cream, or custard.

A classic that every Christmas table should have. Make ahead and simply steam the puds to reheat on the big day

Figgy Christmas pudding

pack butter, softened, plus extra for the bowls and paper

dried figs

brandy

mixed sultanas and raisins

eating apples, peeled,

light muscovado sugar

dark brown soft sugar

breadcrumbs

self-raising flour

allspice

Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.

Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.

Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don’t touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.

Also known as Plum Pudding and Christmas Pudding, this Figgy Pudding is the perfect make-ahead dessert as the flavors only get better over time.  A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!

Traditional Figgy Pudding (Christmas Pudding)

currants ((also known as zante raisins))

raisins

golden raisins/sultanas

walnuts

brandy ((see blog post section about omitting the alcohol))

all-purpose flour

baking powder

salt

mixed spice

mixed spice ((click link to make your

cinnamon

beef suet

dark brown sugar

apple (, peeled, cored, and grated)

black treacle

lemon

orange

Hard Sauce (,

Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl.  Pour the brandy over and stir to combine the mixture.  Cover and let sit overnight to allow the brandy to fully penetrate the fruit.

The next day, place the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg.  Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it.  It will be thick and sticky.Generously butter your 2 liter/3.5 pint pudding mold and scoop the batter into the mold, pressing down and smoothing the top.

Cut a circle out of parchment paper the same diameter as the top of the pudding mold.  Lightly butter the paper and place it, butter side down, on top of the batter.  Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold.  If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks.  Trim off excess paper.Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you&#39;re tying it and then remove the rubber band).Note:  If your mold comes with a lid as mine does, I still like to adda layer of parchment paper before securing the lid.Bring a large pot of water to a very low simmer.  Place a folded cloth or trivet on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.Lower the pudding mold down into the water on top of the folded cloth. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.Steam the pudding over very low heat for approximately 8 hours.  The water should not be boiling, it should be steaming.  Check periodically to ensure the water level is still at the halfway point and add more water as needed.The longer the pudding steams the darker in color it will become.

When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes.  Then invert the pudding on a plate.  Let it sit until the pudding slides out onto the plate.  Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil.  Wrap tightly.  Store it in a cool, dark place, preferably a basement.   If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out.  Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding.  When you&#39;re ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog post section on how to light a pudding) and then serve with Hard Sauce (i.e., brandy butter) or powdered sugar, whipped cream, English Custard, ice cream, or lemon sauce. 

I am in the process of making this for the second year, I used most of the elements here and the addition of guiness and rum from a YouTube gentleman who cooked in Buckinham Palace. It’s a terrific recipe and we had not finished it last year when my family was looking forward to the next!

We made this for the first time this year and couldn't be happier with the results.  I even made the homemade candied citrus peels and I agree that it makes a massive difference in the flavor.  This will become a Christmas regular.  Thank you for this wonderful recipe.

Made it 6 weeks ago and ate it Christmas Day. 

I steamed it for ten hours, and then sealed it after cooling with half a cup of brandy. I used a vacuum sealer. 

Christmas afternoon I put the vacuum pack in a sous vide at 192 F for two hours. 

Let it sit then opened the bag. Served with toffee 

This was an easy prep as I imagine steaming it again would be finicky.  The recipe was a bit unclear on how to do this. 

Flavour slightly too heavy on the treacle but otherwise well received.

Phenomenal!  Thank you for inspiring a new annual tradition.

This was a major hit the last two years and we'll be having it again for Christmas this year.  I just wanted to thank you for this superb recipe and so many others that you generously share.

Figgy Pudding is a rich, spiced dessert is packed with dried figs, currants, and a medley of warm spices like cinnamon and nutmeg, this pudding is steamed to perfection, resulting in a moist and flavorful treat often erved with a generous drizzle of creamy sauce.

Figgy Pudding

currants (zante raisins)

golden raisins (sultanas)

tbsp finely chopped candied orange peel (homemade

tbsp finely chopped candied lemon peel (homemade recommended!)

tbsp chopped walnuts or almonds (optional)

brandy (or omit for non-alcoholic version)

tsp salt

tsp mixed spice (or homemade)

oz shredded beef suet

eggs,

apple, peeled, cored, and grated

tbsp black treacle

Homemade Hard Sauce

Soak the dried fruit: In a bowl, combine...

Soak the dried fruit: In a bowl, combine currants, raisins, sultanas, candied citrus peel, walnuts, and brandy.

Stir and let sit overnight to soak up...

Stir and let sit overnight to soak up the flavors.

Mix the dry ingredients: In a separate bowl,...

Mix the dry ingredients: In a separate bowl, combine breadcrumbs, flour, baking powder, sugar, and spices. Set aside.

Combine the wet ingredients: In another bowl, mix...

Combine the wet ingredients: In another bowl, mix the soaked fruit, grated apple, treacle, suet, lemon zest, orange zest, and beaten eggs. Stir until combined.

Bring it all together: Add the dry mixture...

Bring it all together: Add the dry mixture to the fruit mixture and stir until fully combined. The batter will be thick and sticky.

Prepare the pudding mold: Generously butter a 2-liter/3.5...

Prepare the pudding mold: Generously butter a 2-liter/3.5 pint pudding mold and spoon in the batter. Press down and smooth the top.

Cover the pudding: Cut a parchment circle to...

Cover the pudding: Cut a parchment circle to fit the top of the mold, butter it, and place it butter-side down on the batter. Cover the top of the mold with more parchment and secure it with string.

Steam the pudding: In a large pot, bring...

Steam the pudding: In a large pot, bring water to a simmer (not boiling), placing a cloth or trivet at the bottom. Place the mold into the pot, ensuring the water covers halfway.

Cover and steam for 8 hours on low...

Cover and steam for 8 hours on low heat, checking occasionally to ensure the water level stays at the halfway point.

Cool and store: After 8 hours, carefully remove...

Cool and store: After 8 hours, carefully remove the mold, let it sit for 5 minutes, then invert it onto a plate.

Cool completely. To store, wrap tightly in parchment...

Cool completely. To store, wrap tightly in parchment and aluminum foil and keep in a cool, dark place or fridge.

Reheat and serve: When ready to serve, re-steam...

Reheat and serve: When ready to serve, re-steam the pudding for 30-60 minutes, or microwave it. Serve with hard sauce (brandy butter), powdered sugar, whipped cream, custard, or lemon sauce. For extra flair, light the pudding on fire just before serving!

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