Image by SENNUR KOBAN from Pixabay

Also known as Plum Pudding, this Figgy Pudding is the ultimate make-ahead dessert because it just gets better with time. It’s been a household favorite for centuries, and no traditional Christmas is complete without it!

 

Prep Time	Cook Time	Servings	Calories
25 minutes	8 hours	8	567

 

Equipment

2-Liter pudding mold

 

Ingredients

– 1 cup dried currants (Zante raisins)

– 3/4 cup raisins

– 3/4 cup golden raisins/sultanas

– 2 tablespoons finely chopped candied orange peel (homemade is best!)

– 2 tablespoons finely chopped candied lemon peel (homemade is best!)

– 2 tablespoons finely chopped walnuts or almonds (optional)

– 1/2 cup brandy (or see notes for non-alcoholic version)

– 2 cups fresh white breadcrumbs (toast the bread and then pulse in a food processor)

– 1/2 cup all-purpose flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1 teaspoon mixed spice (or make your own)

– 1 teaspoon ground cinnamon

– 4 ounces shredded beef suet

– 1 cup packed dark brown sugar

– 2 large eggs, lightly beaten

– 1 small apple, peeled, cored, and grated

– 1 tablespoon black treacle or molasses

– Zest of one lemon

– Zest of one small orange

– Homemade Hard Sauce for serving

 

Instructions

1. Prep the Fruit: Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine. Cover and let sit overnight to let the brandy soak in.
2. Mix Dry Ingredients: The next day, mix the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl.
3. Combine Wet Ingredients: In another bowl, combine the soaked fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and eggs. Stir well.
4. Combine Everything: Add the dry mixture to the fruit mixture and stir until well combined. The batter will be thick and sticky.
5. Prepare the Mold: Generously butter your pudding mold and scoop the batter into it, pressing down and smoothing the top.
6. Cover the Pudding: Cut a circle of parchment paper to fit the top of the mold, butter it, and place it on top of the batter. Cover with two more pieces of parchment paper, pleated in the center if needed, and secure with string.
7. Steam the Pudding: Bring a large pot of water to a very low simmer. Place a folded cloth or trivet at the bottom to prevent scorching. Lower the pudding mold into the water, which should come halfway up the mold. Cover the pot and steam for about 8 hours, checking the water level periodically.
8. Cool and Store: When done, let the pudding sit for 5 minutes, then invert onto a plate and let it cool completely. Wrap in parchment paper and foil, and store in a cool, dark place or the fridge.

 

Serving

When ready to serve, reheat by steaming for 30-60 minutes or microwaving. You can even light it on fire for a dramatic presentation! Serve with Hard Sauce, powdered sugar, whipped cream, English custard, ice cream, or lemon sauce.

 

Enjoy your festive Figgy Pudding!