Figgy pudding is a traditional pudding made with figs and was popular as a Christmas pudding in the British Isles. Figgy pudding dates back to 16th century England
- 175g/6oz dried figs
- 100ml/3½fl oz brandy
- 50g/2oz self-raising flour
- 1 tsp freshly grated nutmeg
- 175g/6oz breadcrumbs
- 100g/3½oz shredded vegetarian suet
- 225g/8oz chopped dates
- 90g/3¼oz golden raisins
- 1 orange, zest and juice only
- 5cm/2in piece fresh root ginger, grated or juiced to retain only the juice
- 2 free-range eggs
- butter, for greasing
Place the figs into a bowl and pour over the brandy. Leave to soak overnight, then drain (reserving the brandy) and roughly chop the figs.
In a bowl, mix together the flour, nutmeg, breadcrumbs, suet, dates and raisins.
In a separate bowl, whisk together the reserved brandy, orange zest and juice, ginger juice and eggs until well combined.
Add the brandy mixture into the flour mixture and mix well to combine, until smooth and free of lumps. Stir in the figs, then spoon the mixture into a 1 litre/2 pint pudding dish and cover with buttered greaseproof paper followed by cloth or kitchen foil. Secure well with kitchen string.
Steam in a large pan of water for four hours, topping up the water as necessary throughout, or until the pudding is cooked through and springy to the touch.
Unwrap the pudding basin and serve the pudding in slices with custard