Figgy Pudding Recipe

A thoroughly authentic Christmas Pudding recipe, also known as Plum Pudding or Figgy Pudding! It’s the perfect make-ahead dessert as the flavors only get better over time. A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!

Traditional Christmas Pudding (Figgy Pudding)

Also known as Plum Pudding and Christmas Pudding, this Figgy Pudding is the perfect make-ahead dessert as the flavors only get better over time. A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!

Prep: 25min

Total: 505min

Serving Size: 1 serving

Nutrition Facts: calories 567 kcal, Carbohydrate 97 g, Protein 8 g, Fat 18 g, Saturated Fat 8 g, Cholesterol 56 mg, Sodium 389 mg, Fiber 5 g, Sugar 44 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 1 cup (150 grams) dried currants ((also known as zante raisins))
• 3/4 cup (120 grams) raisins
• 3/4 cup (120 grams) golden raisins/sultanas
• 2 tablespoons finely chopped candied orange peel ((click link for recipe, STRONGLY recommend homemade, it makes ALL the difference!))
• 2 tablespoons finely chopped candied lemon peel ((click link for recipe, STRONGLY recommend homemade, it makes ALL the difference!))
• 2 tablespoons finely chopped walnuts or almonds (, optional)
• 1/2 cup brandy ((see blog post section about omitting the alcohol))
• 2 cups (150 grams) fresh white breadcrumbs ((toast the bread and then pulse in a food processor until you have crumbs))
• 1/2 cup (70 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon mixed spice
• homemade mixed spice ((click link to make your own – we highly recommend it))
• 1 teaspoon ground cinnamon
• 4 ounces (115 grams) shredded beef suet
• 1 cup (165 grams) packed dark brown sugar
• 2 large eggs (, lightly beaten)
• one small apple (, peeled, cored, and grated)
• 1 tablespoon black treacle or molasses
• zest of one lemon
• zest of one small orange
• Hard Sauce (, for serving)

Instruction:

1. Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
2. The next day, place the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.Generously butter your 2 liter/3.5 pint pudding mold and scoop the batter into the mold, pressing down and smoothing the top.
3. Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you’re tying it and then remove the rubber band).Note: If your mold comes with a lid as mine does, I still like to adda layer of parchment paper before securing the lid.Bring a large pot of water to a very low simmer. Place a folded cloth or trivet on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.Lower the pudding mold down into the water on top of the folded cloth. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.Steam the pudding over very low heat for approximately 8 hours. The water should not be boiling, it should be steaming. Check periodically to ensure the water level is still at the halfway point and add more water as needed.The longer the pudding steams the darker in color it will become.
4. When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding. When you’re ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog post section on how to light a pudding) and then serve with Hard Sauce (i.e., brandy butter) or powdered sugar, whipped cream, English Custard, ice cream, or lemon sauce.

Warm Sticky Figgy Pudding

Prep: 0 30min0

Total: 0 1h30min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 2243, Fat 130g, Saturated Fat 80g, Carbohydrate 265g, Fiber 11g, Sugar 191g, Protein 18g, Cholesterol 451mg, Sodium 1371mg

Ingredients:

• 1 1/2 cups chopped dried pitted dates
• 1/2 cup chopped dried figs
• 2 cups water
• 1 teaspoon baking soda
• 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
• 1 cup superfine sugar
• 2 eggs
• 2 1/2 cups self-rising flour
• 75 grams (2 1/2-ounces) dark chocolate, grated
• Butter, for coating ramekins
• Ice cream or whipped cream, for garnish
• 2 cups brown sugar
• 2 cups heavy cream
• 200 grams (7-ounces or 14 tablespoons) butter
• Fresh figs, quartered, for garnish
• Vanilla ice cream, optional
• Whipped heavy cream, optional

Instruction:

1. Preheat the oven to 350 degrees F.
2. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
3. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
4. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
5. Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
6. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
7. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

Traditional Figgy Pudding Recipe

Learn how to make figgy pudding, the Christmas dessert from Charles Dickens’ Christmas Carol, with this easy recipe. Figgy pudding is an elegant English dessert that is made with dried fruit and brandy. It’s a delicious treat you won’t want to miss!

Prep: 60min

Total: 300min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 411 kcal, Sugar 40 g, Sodium 108 mg, Fat 15 g, Saturated Fat 7 g, Trans Fat 1 g, Carbohydrate 63 g, Fiber 5 g, Protein 5 g, Cholesterol 57 mg, unSaturated Fat 7 g, servingSize 1 serving

Ingredients:

• 1 3/4 cups mission figs (diced)
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/2 cup dried currants
• 1/2 cup brandy
• 1/2 cup unsalted butter
• 3/4 cup dark brown sugar (packed)
• 1 tablespoon molasses
• 1 tablespoon orange zest
• 2 large eggs
• 2/3 cup all-purpose flour
• 1/2 cup plain breadcrumbs
• 1 teaspoon baking powder
• 1 teaspoon mixed spice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup walnuts (chopped)

Instruction:

1. Cut a piece of aluminum foil and parchment paper large enough to cover the basin. Place the parchment on top of the foil, then fold a 1-inch pleat in the center of the covering.
2. Place the prepared cover parchment-side down on top of the basin. Tightly tie a string under the rim of the basin, then make a string handle so you can lift the pudding out of the pot. Roll up the edges of the foil and parchment to create a seal.
3. Pour warm brandy over the warm pudding and ignite it with a long kitchen match for a dramatic presentation of blue flames. Once the flames die down, garnish with a holly sprig and serve with brandy butter.

Christmas Figgy Pudding

Steeped in English tradition, this figgy pudding is sure to excite even the Ebenezer Scrooge types with its fruity sweetness and spectacular flaming presentation.

Ingredients:

• 7 oz about 1 cup chopped dried figs
• 7 oz about 1 cup chopped pitted dates
• 2 cups water
• 1 teaspoon baking soda
• 1/2 cup butter (softened)
• 1 cup dark brown sugar
• 2 eggs
• 2 tablespoons dark rum
• 2 1/2 cups all purpose flour
• 1 teaspoon cinnamon
• 1 tablespoon baking powder
• 1/2 cup butter (for toffee sauce)
• 1 cup dark brown sugar (for toffee sauce)
• 2/3 cup dark rum (for flambe)

Instruction:

1. In a small saucepan bring water and dried fruits to a boil. Boil for five minutes, remove from heat and add baking soda. This will froth up. Set aside to cool for 20 minutes. After this cooling time, puree in a food processor until a smooth paste.
2. Preheat oven to 350 degrees. Meanwhile, cream butter and brown sugar. Add eggs and dark rum, beating to combine. Add cooled fruit mixture and beat until evenly incorporated. In a separate bowl, sift together flour, cinnamon, and baking powder. Gently fold the flour mixture into the fruit batter so that no flour streaks remain. Avoid over mixing.
3. Grease one large Bundt-style pan, or 8-10 mini Bundts or ramekins with butter. Fill with batter about 2/3 full. Place the figgy pudding cooking vessel in a large baking dish and fill the dish with hot water, about 1/2 way up the sides of the pudding dish. Bake for 20-25 minutes for individual servings, or 25-30+ minutes for a larger dish. The figgy pudding is done when a skewer inserted in the thickest part of the pan reveals a moist crumb. DO NOT OVERBAKE. Remove from oven and allow to cool completely.
4. Before serving, bring 1/2 cup of butter and 1 cup of dark brown sugar to a boil over medium-high heat. Boil 2-3 minutes, thickening slightly. Remove from heat. Carefully un-mold figgy pudding onto serving platter or dish. Pour “toffee” sauce over the tops of the un-molded puddings.
5. To flambe, drizzle dark rum over the top of the figgy puddings, carefully ignite with a lighter or matches and receive obligatory applause.

Figgy Pudding – The Royal Christmas Pudding Recipe

FAQ

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