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.
Ingredients
- 175gFigs
- 225gDates
- 100gPrunes
- 100mlBrandy
- 50gSelf-raising wholemeal flour
- 125gUnrefined dark muscovado sugar
- 1 tspMixed spice
- 175gBreadcrumbs
- 1Orange (zest of)
- 1Orange juice
- 2Egg(s) (free range) (beaten)
Method
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.
Step 2
The next day stir together the flour, sugar, spice, breadcrumbs, orange zest and juice and eggs until well combined.
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.
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.
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.
Step 6
Remove from the pan when cooked. Turn the pudding out and serve with custard.