This Christmas Pudding is loaded with dried fruits and flavours of the festive season! Popular in Britain, this Figgy Pudding is a stir up Sunday classic. This Pudding is sure to be a great dessert to end off your Christmas meal!
Ingredients
- 150 grams Raisins
- 100 grams Dried Apricots, chopped
- 100 grams Cranberries
- 100 grams Prunes, chopped
- 150 grams Dates, chopped
- 50 grams Candied Ginger, chopped
- 50 grams Walnuts, chopped
- 1 Orange, zest
- 100 ml Brandy
- 100 grams All-Purpose Flour
- 100 grams Fresh Bread Crumbs
- 200 grams Brown Sugar
- 2 tsp All-Spice
- 150 grams Unsalted Butter, room temperature
- 3 large Eggs
- 1 tbsp Pure Vanilla Extract
- 1/2 tsp Salt
Method
- In a bowl, mix all the dried fruits, orange zest and pour in the brandy. Give it a mix and leave it aside for the fruit to soak up the brandy.
- In another bowl, add the all-purpose flour, bread crumbs, brown sugar, all-spice, butter, eggs, vanilla extract, and salt and toss in the plumped up dried fruits.
- Give it a good mix till all the ingredients are well incorporated.
- Generously butter a pudding basin or heat-proof bowl and place a piece of parchment paper at the bottom.
- Spoon the pudding mix into the bowl pressing down after every spoonful. Leave a little space on the top of the bowl for the pudding to rise.
- Cover the top of the pudding with parchment paper and aluminum foil. Press it down around the sides of the bowl and secure it tight to the mold with a string. Create a handle with the string for easy handling of the hot pudding once it has steamed.
- Place the filled up pudding bowl into a high pot and fill room temperature water halfway up the bowl.
- Cover and place the pot on medium heat. As soon as the water begins to bubble, turn down the heat to medium-low and allow the pudding to steam for approximately 4 hours.
- Keep a close eye on the level of the water during the steaming process and pour in more hot water if required.
- When the pudding is ready, carefully take it out of the steamer using the handle and remove the cover on the top.
- Carefully invert the pudding on a plate and remove the parchment paper which was placed at the base.
- To flambé the pudding pour brandy on the pudding and carefully light it up
- Cut the pudding into wedges and enjoy it with a dollop of lightly whipped fresh cream.
