Figgy pudding - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
- 175 g Figs
- 225 g Dates
- 100 g Prunes
- 100 ml Brandy
- 50 ml Self-raising wholemeal flour
- 125 g Unrefined dark muscovado sugar
- 1 tsp Mixed spice
- 175 g Breadcrumbs
- 1 Orange zest
- 1 Orange juice
- 2 Egg(s) (free range) beaten
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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.
For this step you'll need:
- 175g Figs
- 225g Dates
- 100g Prunes
- 100ml Brandy
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2
The next day stir together the flour, sugar, spice, breadcrumbs, orange zest and juice and eggs until well combined.
For this step you'll need:
- 50ml Self-raising wholemeal flour
- 125g Unrefined dark muscovado sugar
- 1tsp Mixed spice
- 175g Breadcrumbs
- 1 Orange zest
- 1 Orange juice
- 2 Egg(s) (free range) beaten
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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.
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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.
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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.
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6
Remove from the pan when cooked. Turn the pudding out and serve with custard.