Figgy Pudding Recipe

Imagine a dessert so rich and moist, it feels like the essence of holiday warmth wrapped in every bite. Our Figgy Pudding is just that—a classic recipe perfect for festive gatherings, where family, friends, and the spirit of the season come together. This traditional delight is not only a treat for the taste buds but also a visual centerpiece designed to bring loved ones closer around the table. And when served flambéed, it adds a touch of drama and nostalgia, lighting up faces with joy. Join us at Zynahz in creating this beloved holiday treasure.

Ingredients

• 1 cup dried figs, chopped
• 1 cup golden raisins
• 1 cup dark raisins
• 1 cup breadcrumbs
• 1 cup brown sugar, packed
• 1 cup suet or unsalted butter, grated
• 1 cup milk
• 4 large eggs, beaten
• 1/2 cup dark rum
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 cup brandy for flambéing (optional)

Instructions

1. In a large bowl, combine the chopped figs, golden raisins, and dark raisins. Pour the dark rum over the mixed fruits, stir well, and let it sit for at least an hour to soak up the flavors.
2. In a separate bowl, mix the breadcrumbs, brown sugar, suet or grated butter, milk, and beaten eggs until well combined.
3. To the breadcrumb mixture, add the soaked fruit and any remaining rum. Stir in the spices: cinnamon, nutmeg, cloves, ginger, and salt.
4. In another bowl, sift together the flour and baking powder. Gradually add this to the fruit mixture, stirring until everything is well incorporated.
5. Grease a pudding basin or a deep heat-proof bowl. Pour the batter into the prepared basin, pressing down gently to remove any air pockets.
6. Cover the basin with a double layer of baking parchment and foil, tying it securely with string.
7. Place the pudding basin in a large pot. Pour in enough water to reach halfway up the side of the basin. Cover the pot with a lid and steam for 2 hours, checking periodically to ensure the water level is maintained.
8. Once steamed, remove the pudding from the pot and let it cool for a few minutes before turning it out onto a serving plate.
9. If desired, warm the brandy slightly, then gently pour it over the pudding. Ignite cautiously to flambé, creating a spectacular festive presentation.

Helpful Tips

If you’re new to making Figgy Pudding, consider these tips:

• If you can’t find suet, unsalted butter is a great alternative.
• For a non-alcoholic version, substitute rum with apple juice or orange juice.
• Ensure your pudding basin fits comfortably in the steaming pot without touching the sides.
• Prepare ahead: Figgy Pudding can be made up to a week in advance, stored in the refrigerator, and then gently reheated before serving.

Pairings

To complete your holiday feast, serve Figgy Pudding with:

• A warm vanilla custard or brandy sauce
• A cup of rich, freshly brewed coffee, or a glass of mulled wine
• A scoop of vanilla ice cream for a delightful contrast in temperature and texture