Figgy Christmas Pudding Recipe
Introduction
Figgy Christmas pudding is a festive classic packed with rich, fruity flavors and warming spices. This traditional dessert brings together dried figs, mixed fruits, and aromatic allspice for a moist, deeply satisfying treat perfect for holiday celebrations.
Ingredients
- 250g pack butter, softened, plus extra for the bowls and paper
- 750g dried figs
- 150ml brandy
- 700g mixed sultanas and raisins
- 3 eating apples, peeled, cored and grated
- 175g light muscovado sugar
- 175g dark brown soft sugar
- 200g breadcrumbs
- 200g self-raising flour
- 1 tbsp allspice
Instructions
- Step 1: Butter a 500ml, a 1-litre, and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each sheet.
- Step 2: Roughly chop 250g of the dried figs and set them aside. Place the remaining figs, butter, and brandy in a food processor and pulse until the mixture is roughly smooth. Scrape this into your largest mixing bowl.
- Step 3: Add the chopped figs, mixed sultanas and raisins, grated apples, both sugars, breadcrumbs, self-raising flour, and allspice to the mixture. Stir everything together thoroughly, inviting helpers to join and add wishes if you like.
- Step 4: Divide the mixture evenly between the prepared pudding bowls and smooth the surfaces.
- Step 5: Cover each pudding with a buttered paper-foil sheet, tie each securely with string, and trim the excess.
- Step 6: Place each pudding bowl in a separate saucepan. Use upturned saucers or scrunched foil pieces in the bottom so the bowls don’t touch the pan’s base. Pour in boiling water until it reaches halfway up the sides of each bowl.
- Step 7: Cover the pans with lids and simmer: steam the small pudding for 1–1½ hours, the medium for 2–2½ hours, and the large for 3 hours. Check occasionally and top up with boiling water as needed.
- Step 8: Carefully remove the puddings from the pans and allow to cool. If gifting, place a fresh piece of parchment on top.
Tips & Variations
- On the big day, reheat the puddings by steaming them again. They will take about half the original cooking time to heat through.
- You can substitute brandy with rum or sherry for a different flavor profile.
- Adding chopped nuts like pecans or walnuts adds a pleasant crunch and richness.
- For an extra moist pudding, soak the dried fruits in alcohol overnight before mixing.
Storage
Store the cooled Christmas puddings in a cool, dry cupboard for up to one year. Make sure they are well wrapped with fresh parchment to keep them fresh. When ready to serve, steam the pudding to reheat thoroughly before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pudding ahead of time?
Yes, Christmas pudding is ideal for making weeks or even months ahead. The flavors deepen as it matures, making it perfect to prepare well in advance and store properly.
How do I know when the pudding is cooked?
The pudding is cooked when it has steamed for the recommended times and is firm to the touch. The steaming process ensures it stays moist and cooked through without drying out.
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Figgy Christmas Pudding Recipe
- Total Time: up to 3 hours 30 minutes
- Yield: 3 puddings (500ml, 1 litre, and 2 litre sizes) 1x
Description
A traditional and festive Figgy Christmas Pudding featuring a rich blend of dried figs, mixed vine fruits, grated apples, and warm spices. This classic British dessert is steamed to perfection, resulting in a moist and flavorful pudding that’s perfect for holiday celebrations and can be made ahead for gift-giving.
Ingredients
Scale
Main Ingredients
- 250g pack butter, softened, plus extra for the bowls and paper
- 750g dried figs
- 150ml brandy
- 700g mixed sultanas and raisins (Waitrose mixed vine fruits recommended)
- 3 eating apples, peeled, cored and grated
- 175g light muscovado sugar
- 175g dark brown soft sugar
- 200g breadcrumbs
- 200g self-raising flour
- 1 tbsp allspice
Instructions
- Prepare the Bowls: Butter one 500ml, one 1-litre, and one 2-litre pudding bowl thoroughly. Line the base of each bowl with a circle of baking parchment to prevent sticking during steaming.
- Prepare Coverings: Butter three large sheets of greaseproof paper. Lay each buttered sheet on a large sheet of foil, butter side up. Fold a pleat in the middle of each sheet to allow for pudding expansion during steaming.
- Process Figs: Roughly chop 250g of the dried figs and set aside. Put the remaining figs, softened butter, and brandy into a food processor and pulse until the mixture is smooth-ish. Scrape this puree into the largest mixing bowl.
- Mix Ingredients: Add the chopped figs, mixed vine fruits, grated apples, light muscovado sugar, dark brown soft sugar, breadcrumbs, self-raising flour, and allspice into the bowl with the fig puree. Stir everything together thoroughly, ideally involving helpers to mix and add wishes for good luck.
- Divide Batter: Evenly divide the pudding mixture among the prepared pudding bowls and smooth the surfaces with a spoon or spatula.
- Cover and Tie: Cover each pudding bowl with the buttered paper and foil sheets prepared earlier. Tie securely with string and trim any excess paper.
- Steam the Puddings: Place each pudding bowl into separate saucepans, placing an upturned saucer or crumpled foil at the bottom of each pan so the pudding doesn’t touch the base. Pour boiling water into each pan until it reaches halfway up the sides of the bowls. Cover with lids and simmer gently.
- Cooking Times: Steam the 500ml pudding for 1 to 1½ hours, the 1-litre pudding for 2 to 2½ hours, and the 2-litre pudding for 3 hours. Check water level periodically and top up with boiling water as needed to maintain the water level.
- Cool and Store: Once cooked, carefully remove the puddings from the water and allow them to cool. For gifting, add a fresh piece of parchment on top before wrapping. These puddings can be kept in a cool, dry cupboard for up to one year.
- Reheat for Serving: On the day of serving, reheat the puddings by steaming them again for half the time they originally took to cook until heated through, then serve with your favorite festive accompaniments.
Notes
- Butter the bowls and paper well to prevent sticking.
- Ensure water levels are maintained during steaming to avoid burning or uneven cooking.
- Use good quality dried fruits for best flavor, ideally mixed vine fruits including sultanas and raisins.
- The steaming time varies depending on the size of the pudding; larger puddings require longer steaming.
- Traditional to make the pudding weeks in advance to develop flavors.
- Steaming instead of baking keeps the pudding moist and dense.
- Use brandy or a similar spirit to add moisture and depth of flavor.
- Can be stored in a cool dry cupboard for up to one year; perfect for gifting or making ahead.
- Covering with both greaseproof paper and foil helps maintain moisture during steaming.
- Prep Time: 30 minutes
- Cook Time: 1 to 3 hours depending on pudding size
- Category: Dessert
- Method: Steaming
- Cuisine: British
Keywords: Christmas pudding, Figgy pudding, holiday dessert, steamed pudding, traditional British dessert, festive pudding, fig dessert, dried fruit pudding
