Now bring us some Figgy pudding

Merry Christmas to all!

Just a quick festive treat today, as it’s Christmas, Figgy pudding.

I had no idea what went into a Figgy pudding before I started and as it turns out it’s time, lots and lots of time. Mixing all the ingredients takes no time at all but the pudding needs to steam in a pot for two hours so make sure you allow for that. 

Ingredients

250g butter   

750g dried figs

150ml brandy

700g dried fruit (I added currants and cranberries)     

3 eating apples, peeled, cored and grated

175g golden caster sugar

175g dark brown sugar

200g breadcrumbs

200g self-raising flour

1 tbsp mixed nutmeg, cinnamon and ginger

200g cooked chestnuts

Method

Butter three 1-litre pudding bowls.

Blitz 500g of the dried figs with the butter in a blender and then add the brandy and blend more.

I used the blender to make the breadcrumbs and I added the whole chestnuts so they both came out in fine pieces.

Pour into a bowl and add the rest of the ingredients and mix thoroughly. 

Cut a small circle of baking paper to go at the bottom of each of the pudding dishes and then cut a large piece of paper to go over the top of each bowl, butter this and then fold a pleat down the centre (it will give the paper room to move as the pudding expands). Lay the paper on a piece of tin foil. 

 Pour the mixture into the bowls and smooth the top, then lay the paper over the top of the bowls and cover with foil. Tie the paper and foil around the top tightly with string. 

 

 

You will need to take your biggest saucepan or dish, place a folded piece of tin foil at the bottom and put one of the pudding bowls on top of it. Fill the saucepan with boiling water until it reaches the top third of the pudding bowl then leave to simmer for at least two hours, checking often on the water level and topping up when necessary. 

Time for Christmas eve drinks, food and games. 

Merry Christmas everyone.