Name: Figgy Christmas pudding
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: Makes a 500ml, 1-litre and 2-litre pudding
Cuisine: British
Ingredients: 250g pack butter softened, plus extra for the bowls and paper; 750g dried figs; 150ml brandy; 700g mixed sultanas and raisins; 3 eating apples peeled, cored and grated; 175g light muscovado sugar; 175g dark brown soft sugar; 200g breadcrumbs; 200g self-raising flour; 1 tbsp allspice

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Figgy Christmas pudding

Figgy Christmas pudding

Sarah Cook

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Makes a 500ml, 1-litre and 2-litre pudding

Easy

Prep: 1 hr

Cook: 1 hr - 3 hrs

A star rating of 5 out of 5.19 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

250g pack butter

softened, plus extra for the bowls and paper
750g dried figs
150ml brandy
700g mixed sultanas

and raisins
3 eating apples

peeled, cored and grated
175g light muscovado sugar
175g dark brown soft sugar
200g breadcrumbs
200g self-raising flour
1 tbsp allspice

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Nutrition: per 500ml pudding

kcal1262
fat34g
saturates21g
carbs228g
sugars184g
fibre12g
protein13g
salt1.57g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

ON THE BIG DAY...

Steam the puds as above to reheat – they'll take half the time they took to cook, to heat through.

Recipe from Good Food magazine, November 2010

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A star rating of 5 out of 5.19 ratings

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