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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

Figgy Pudding Ingredients

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

This recipe uses

How to make Figgy Pudding

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Chop the figs, dates and prunes into pieces using kitchen scissors. Place in a bowl and pour over the brandy. Leave to soak overnight.
The next day stir together the flour, sugar, spice, breadcrumbs, orange zest and juice and eggs until well combined.
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.
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.
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.
Remove from the pan when cooked. Turn the pudding out and serve with custard.