Christmas Figgy Pudding Recipe

A lighter alternative to the traditional pud with a wonderful sauce. Try this Figgy Pudding Recipe this Christmas season and treat your family.

A lighter alternative to the traditional pud with a wonderful sauce.

Figgy Pudding

Preparation time 15 mins plus overnight soaking  - Steaming time 1 hour  - Serves 8

Ingredients

For the pudding:

  • 200g ready to eat figs, chopped
  • 175g ready to eat dried dates, chopped
  • Grated zest of 1 orange
  • 150ml ale
  • 2 tbsp brandy
  • 50g fresh breadcrumbs
  • 50g soft dark brown sugar
  • 100g suet
  • 11/2 tsp mixed spice
  • 50g self raising flour
  • 50g chopped blanched hazelnuts
  • 25g dried mixed peel
  • 2 large beaten eggs

For the sauce:

  • 100g dark soft brown sugar
  • 50g butter
  • 150ml double cream
  • 1 tbsp brandy

Method

  1. Grease 8 mini pudding moulds and line the bottoms with greaseproof paper.
  2. Place the figs, dates and orange zest in a small bowl, add the brandy and ale and mix together and set aside.
  3. In a separate large bowl, place the breadcrumbs, sugar, suet, spice, flour, hazelnuts, mixed peel and mix together.
  4. Add the fruit, brandy and ale mixture, add the eggs and combine thoroughly, cover and allow to soak overnight in the fridge.
  5. Divide the mixture equally between the moulds, pressing a disc of greaseproof paper on top of each pudding. Cover with a piece of pleated foil to allow for steam and tie tightly with string.
  6. Place the moulds into large saucepans and fill with boiling water to reach half way up the moulds.
  7. Cover the pans and simmer gently for 1 hour, checking every 15 mins to make sure that the pans do not boil dry.
  8. Test one pudding by inserting a skewer and if it comes out clean, they are done.
  9. Remove the puddings and once cooled completely, remove the string and foil and re-wrap with greaseproof paper and foil. These can now be stored in a cool place for up to 3 months.
  10. To reheat, simmer as before for 45 mins.

To make the sauce:

  • Place the sugar, butter and cream in a small pan and heat gently until the sugar has dissolved and the butter has melted.
  • Remove from the heat and stir in the brandy.

TIP:

This sauce is also delicious added to a plain steamed sponge or icecream.


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