Figgy Pudding
User Reviews
5
Figgy Pudding
Description
The core of Figgy Pudding is a combination of chopped dried figs and raisins soaked overnight in brandy, which tenderizes the fruit and infuses it with a warm alcohol note. Grated apples add moisture and a subtle tartness while finely chopped walnuts (or other nuts) contribute texture. Brown sugar and butter cream together with an egg to provide sweetness and richness. Flour, baking powder, mixed spices, cinnamon, and breadcrumbs give structure and a tender crumb after steaming.
This pudding is steamed slowly to allow even cooking through the dense mixture, creating a moist and flavorful dessert with a deep, spiced aroma. The layers of parchment and foil protect the pudding during steaming and help maintain moisture. It is traditionally served as a festive treat and can be eaten alone or with custard or cream.
For best flavor, Figgy Pudding is often made well ahead of time, allowing the flavors to mature and meld. If pressed for time, a quicker soak of the dried fruit can be done by simmering in brandy. Using a heatproof bowl other than a traditional pudding basin is acceptable if no pudding mold is available. Care should be taken when removing the hot pudding from the steamer to avoid burns.
Ingredients
- 2 cups figs chopped (300g, dried
- 1 cup raisins (150g) or mixed dried fruit
- ¾ cup brandy
- 2 apple 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 mixed spice amount unclear
- 1 teaspoon ground cinnamon
- 1 cup breadcrumbs 100g
Instructions
- 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.
- The next day, stir the grated apple and chopped nuts into the bowl of soaked dried fruit.
- 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.
- 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.
- 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.
- Layer two pieces of baking parchment paper, then fold to create a 1 inch pleat down the centre. Butter the top layer.
- Cut a piece of foil at least twice the size of the pudding basin. Pleat, as before.
- 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.
- 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.
- 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.
- 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.
- On the day you wish to serve: Re-steam the figgy pudding, as before, for 1 hours.
- Enjoy on it’s own, with custard, brandy butter or flambe’d with brandy, rum, or whiskey.
Notes
- Use any heat-safe bowl if you don't have a traditional pudding basin for steaming.
- Only use baking parchment paper, as wax paper can stick to the pudding during cooking.
- If short on time, simmer dried fruit in brandy for 15 minutes for a quick soak instead of overnight.
- Figgy Pudding reaches best flavor if made up to six weeks in advance and stored wrapped in a cool, dry place.
- Handle the steamed pudding carefully when removing it from the heat as it will be very hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 387 kcal
% 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.
User Reviews
Overall Rating
5
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