Christmas dinner is not complete
without figgy pudding. These rich fruit steamed puddings
date back to the early 16th-century, and were usually
made in winter time, when fresh fruits were no longer
available. No one really knows why they are termed
figgy puddings as the old recipes usually refer
to plum and dried fruit ingredients, not necessarily
This recipe will make two medium size puddings.
- 125 grams (4 oz) flour
- 60 grams (2 oz) breadcrumbs
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 125 grams (4 oz) shredded suet
- 125 grams (4 oz) brown sugar
- 125 grams (4 oz) grated apple
- 1 small grated carrot
- 2 eggs (medium)
- 575 grams (1.25 lb) mixed dried fruit
- 75 grams (3 oz) chopped prunes
- 125 grams (4 oz) chopped almonds
- 1/2 grated lemon rind
- 1/2 juice lemon
- 1/2 grated orange rind
- 1 teaspoon black treacle
- 1/2 cup milk to mix
How to Make Christmas Pudding
- Mix all the dry ingredients together in a large bowl.
- Stir in all other ingredients, mix well and allow to stand, overnight if possible.
- Put mixture into two medium pudding bowls.
- Cover the bowls with grease-proof paper and foil or a pudding cloth.
- Steam for 6-8 hours.
- Remove damp coverings and replace with new ones.
- Store until required and steam for a further 2 hours on Christmas Day.
Serve with custard or brandy butter and cream.
Other recipes to try: Apple Crumble | Bakewell Pudding | Recipe Index