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Figgy pudding

1 Reviews

About the bake

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

435Total Time
35Prep Time
4Bake Time
8Serves
A little effort

Method

  1. Step 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.

  2. Step 2:

    The next day stir together the flour, sugar, spice, breadcrumbs, orange zest and juice and eggs until well combined.

  3. Step 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. Step 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. Step 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. Step 6:

    Remove from the pan when cooked. Turn the pudding out and serve with custard.

Ingredients

    • 175g Figs
    • 225g Dates
    • 100g Prunes
    • 100ml Brandy
    • 50g Self-raising wholemeal flour
    • 125g Unrefined dark muscovado sugar
    • 1 tsp Mixed spice
    • 175g Breadcrumbs
    • 1 Orange zest
    • 1 Orange juice
    • 2 Egg(s) (free range) (beaten)

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