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.

Top 2 figgy pudding recipes from across the web

The most viewed figgy pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Traditional British Christmas Puddi...

Figgy Christmas pudding

Top 2 figgy pudding recipes from across the web

The most viewed figgy pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional British Christmas Puddi...

Figgy Christmas pudding

The most viewed figgy pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine