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5.0 from 39 votes

Figgy Pudding

Figgy Pudding is a delicious, moist steamed Christmas pudding with dried figs, nuts, dried fruit, and warming spices! Step-by-step tutorial.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 10
Calories: 387 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 2 cups dried figs chopped (300g)
  • 1 cup raisins (150g) or mixed dried fruit
  • ¾ cup brandy
  • 2 apples peeled cored and grated
  • 2 tablespoons walnuts finely chopped or hazelnuts or almonds
  • 4 tablespoons butter plus extra for greasing
  • 1 cup dark brown sugar (200g) packed
  • 1 egg lightly beaten
  • ½ cup all-purpose flour 75g (plain flour)
  • 1 teaspoon baking powder
  • 2 teapoons mixed spice
  • 1 teaspoon ground cinnamon
  • 1 cup breadcrumbs 100g

Instructions

    Cup of Yum
  1. Chop the figs, then place them and raisins (or other dried mixed fruit) into a bowl, then stir in the brandy. Cover and let it sit overnight on the countertop.
  2. The next day, stir the grated apple and chopped nuts into the bowl of soaked dried fruit.
  3. Put the butter and brown sugar into a mixing bowl and cream together with an electric mixer for a few minutes until light and fluffy. Beat in the egg.
  4. Sift the flour, baking powder and spices into the bowl, then add the breadcrumbs and soaked fruit (including all liquid). Stir it all together well.
  5. Grease the 900ml/1 litre pudding bowl with butter (or any high-sided heatproof bowl that will fit into a pot, such as pyrex). Spoon the mixture into the prepared bowl and level the top out evenly.
  6. Layer two pieces of baking parchment paper, then fold to create a 1 inch pleat down the centre. Butter the top layer.
  7. Cut a piece of foil at least twice the size of the pudding basin. Pleat, as before.
  8. Place the parchment paper on top of the filled basin, butter side facing the pudding, trimming a wide edge around the basin. Cover with the pleated foil, tucking the ends around the rim of the basin, enclosing the parchment paper.
  9. Tie the foil securely around the rim with the string, leaving one end long, then tie the long end on the other side to create a handle.
  10. Place the pudding into a large pot with enough simmering water to come halfway up the sides of the bowl. Cover the pan with a lid and simmer for 3 hours, topping up the water as needed.
  11. For best results, the figgy pudding should be made 6 weeks ahead of time so the flavors mature. Remove the steamed pudding (carefully!) from the pot of water. Leave it wrapped in the bowl, and allow to cool. Then wrap tightly and store in a cool dry place for up to six weeks.
  12. On the day you wish to serve: Re-steam the figgy pudding, as before, for 1 hours.
  13. Enjoy on it’s own, with custard, brandy butter or flambe’d with brandy, rum, or whiskey.

Notes

  • If you don't have a traditional pudding bowl, you can use any heat-safe dish or bowl.
  • Be sure to use baking parchment paper and not wax paper as it can stick to the pudding.
  • If you don't have time to soak the fruit overnight, you can do a quick soak by simmering the dried fruit in the brandy for 15 minutes.
  • For best results, the figgy pudding should be made 6 weeks ahead of time so the flavors mature. Wrap the pudding very well, and store in a cool, dry place.
  • Remove the steamed pudding very carefully as it will be hot.

Nutrition Information

Calories 387kcal (19%) Carbohydrates 70g (23%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 28mg (9%) Sodium 136mg (6%) Potassium 476mg (14%) Fiber 6g (24%) Sugar 40g (80%) Vitamin A 187IU (4%) Vitamin C 3mg (3%) Calcium 119mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 387

% Daily Value*

Calories 387kcal 19%
Carbohydrates 70g 23%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 28mg 9%
Sodium 136mg 6%
Potassium 476mg 10%
Fiber 6g 24%
Sugar 40g 80%
Vitamin A 187IU 4%
Vitamin C 3mg 3%
Calcium 119mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.