Silver Spoon

Figgy Pudding

Figgy Pudding

Recipe Submitted By: bakingmad

If you love sticky toffee pudding then here's a recipe you simply must try. This lighter version of a Christmas pudding is packed with figs dates and prunes to make a lovely fruity pud.

Preparation Time 35 minutes
Baking Time 4 hours
Portions 8
Skill Level Medium
Average Rating 0 stars
 

Figgy Pudding Ingredients

175 grams Figs
225 grams Dates
100 grams Prunes
100 ml Brandy
50 grams Self Raising Wholemeal Flour (Allinson) Self Raising Wholemeal Flour (Allinson)
125 grams Dark Muscovado Sugar (Billington's) Dark Muscovado Sugar (Billington's)
1 tsp Mixed Spice
175 grams Breadcrumbs
1 Orange (zest)
2 Free Range Eggs (beaten) Free Range Eggs
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This recipe uses

  • Self Raising Wholemeal Flour (Allinson)
  • Dark Muscovado Sugar (Billington's)
  • Free Range Eggs

How to make Figgy Pudding

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  1. Chop the figs, dates and prunes into pieces using kitchen scissors. Place in a bowl and pour over the brandy. Leave to soak overnight. method tip
  2. The next day stir together the flour, sugar, spice, breadcrumbs, orange zest and juice and eggs until well combined.
  3. Spoon the mixture into a 1 litre/2 pint pudding bowl. Cut a double circle of baking parchment that is much larger than the pudding basin, make a pleat in the centre then place over the pudding basin and cover with a circle of pleated foil. Secure well with string, and loop a string handle over the top.
  4. Place a saucer in a large pan, add the pudding then pour in some boiling water until it covers three quarters of the way up the pudding.
  5. Cover the pan with a tight fitting lid. Bring to the boil, then lower the heat and simmer four hours, topping up the water as necessary throughout.
  6. Remove from the pan when cooked. Turn the pudding out and serve with custard.
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