Traditional Figgy Pudding (Christmas Pudding)
User Reviews
5
364 reviews
Excellent
Traditional Figgy Pudding (Christmas Pudding)
Report
Traditional Figgy Pudding is a dense, rich steamed dessert featuring soaked dried fruits like currants, raisins, and sultanas combined with candied citrus peel, beef suet, and breadcrumbs. The mixture is heavily spiced and moistened with brandy and black treacle, providing a deeply flavored and moist pudding often associated with Christmas celebrations.
Description
The Traditional Figgy Pudding combines a variety of dried fruits—including currants, raisins, and golden raisins—soaked overnight in brandy, which imparts moisture and depth of flavor. The batter includes breadcrumbs, flour, baking powder, mixed spices, black treacle, and shredded beef suet which contribute to the pudding's rich texture and warm, spicy aroma. Citrus zest and candied orange and lemon peel add brightness, balancing the deep sweetness of the dried fruits and brown sugar.
The pudding is assembled in a buttered mold, topped with parchment paper to retain moisture during steaming. This slow steaming process ensures a tender, dense, and moist texture with flavors well melded. Traditionally served at Christmas, it can be accompanied by hard sauce or custard to complement the richness.
To prepare, dried fruits must be soaked overnight in brandy to soften and infuse flavor. The pudding mixture should be pressed firmly into a well-greased mold and steamed thoroughly for a moist finish. Homemade candied peel and mixed spice are recommended to enhance authenticity and flavor.
Share:
Ingredients
- 1 cup currants also known as zante raisins, dried
- 3/4 cup raisins
- 3/4 cup golden raisins aka sultanas
- 2 tablespoons candied orange peel click link for recipe, STRONGLY recommend homemade, it makes ALL the difference!, finely chopped
- 2 tablespoons candied lemon peel click link for recipe, STRONGLY recommend homemade, it makes ALL the difference!, finely chopped
- 2 tablespoons walnuts optional, finely chopped or almonds
- 1/2 cup brandy (see blog post section about omitting the alcohol)
- 2 cups breadcrumbs toast the bread and then pulse in a food processor until you have crumbs, fresh, white
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon mixed spice
- mixed spice click link to make your own - I highly recommend it, homemade
- 1 teaspoon ground cinnamon
- 4 ounces beef suet shredded
- 1 cup dark brown sugar packed
- 2 large egg lightly beaten
- apple peeled, cored, and grated, small
- 1 tablespoon black treacle or molasses
- lemon zest of one
- orange zest of one small
- hard sauce for serving (click link for recipe, homemade
Instructions
- Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
- The next day, place the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.Generously butter your 2 liter/3.5 pint pudding mold and scoop the batter into the mold, pressing down and smoothing the top.
- Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you're tying it and then remove the rubber band).Note: If your mold comes with a lid as mine does, I still like to adda layer of parchment paper before securing the lid.Bring a large pot of water to a very low simmer. Place a folded cloth or trivet on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.Lower the pudding mold down into the water on top of the folded cloth. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.Steam the pudding over very low heat for approximately 8 hours. The water should not be boiling, it should be steaming. Check periodically to ensure the water level is still at the halfway point and add more water as needed.The longer the pudding steams the darker in color it will become.
- When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding. When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog post section on how to light a pudding) and then serve with Hard Sauce (i.e., brandy butter) or powdered sugar, whipped cream, English Custard, ice cream, or lemon sauce.
Equipments used:
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
97g
(32%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Cholesterol
56mg
(19%)
Sodium
389mg
(16%)
Potassium
560mg
(12%)
Fiber
5g
(20%)
Sugar
44g
(88%)
Vitamin A
71IU
(1%)
Vitamin C
2mg
(2%)
Calcium
121mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 97g | 32% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 389mg | 16% |
| Potassium | 560mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 44g | 88% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
364 reviews
Excellent
Other Recipes
You'll Also Love
