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.
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.
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)
Recipe Reviews
Made this with my sister, I usually am really not a fan of figgy pudding but even I loved it! Great recipe!!
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)