Figgy pudding, a traditional British Christmas dessert, is often mentioned in festive carols. But what exactly is it? Contrary to its name, figgy pudding doesn’t actually contain figs. It does, however, feature suet (animal fat), dried fruits, spices, and a fiery brandy topping. This rich dessert has medieval origins, evolving from a savory dish of dried meats and fruits stored in a pastry bag. Over time, the recipe transitioned into the sweet treat we know today, becoming a centerpiece of Christmas celebrations in the UK.
This recipe combines elements from various online sources, allowing for customization of dried fruits, spices, and liquids like milk or beer. Be prepared to use a generous amount of dried fruit!
Start with 150 grams each of dried apricots, dried cherries, and golden raisins. Add 100 grams of pitted Medjool dates and 50 grams of crystallized ginger. Chop all the dried fruits to roughly the same size as the raisins. Mince 40 grams of walnuts.
A bowl of chopped dried fruits, including apricots, cherries, raisins, dates, and candied ginger, ready for figgy pudding.
Combine the chopped dried fruits, raisins, dates, and crystallized ginger in a mixing bowl. Zest and juice half an orange, adding both to the fruit mixture.
Next, prepare the suet. Traditionally, beef fat is used. Finely mince 125 grams of suet (frozen suet is easier to work with). While other fats like butter or vegetable oil can be substituted, animal fat is customary.
In a separate bowl, combine 125 grams of plain flour, 150 grams of breadcrumbs, and the minced walnuts. Add 125 grams of Demerara sugar (other sugars can be used as well) and the chopped suet. For spices, use 2 grams each of ground allspice, nutmeg, and cinnamon, along with 5 grams of salt.
Various ingredients for figgy pudding, including flour, breadcrumbs, walnuts, sugar, suet, and spices.
Mix the dry ingredients, then add one whole egg and 150 grams of milk (or beer for a traditional twist). Combine everything thoroughly with your hands until it forms a ball.
Grease a heatproof bowl (a Pyrex mixing bowl works well) and place the figgy pudding mixture inside, pressing it down to fit the shape of the bowl.
Create a parchment paper lid by folding and cutting a circle to fit the bowl, crimping the edges. Cover the parchment paper with two layers of aluminum foil.
Steam the pudding in a large pan with water halfway up the sides of the bowl. Bring the water to a boil, then reduce to a simmer and cover. Steam for three hours.
A figgy pudding steaming in a pot, covered with parchment paper and aluminum foil.
Once steamed, remove the pudding from the pot and carefully remove the foil and parchment paper. Invert the pudding onto a serving dish.
For a dramatic finish, pour brandy over the pudding and carefully light it on fire. The flambé adds a subtle burnt flavor.
A figgy pudding flambéed with brandy, creating a dramatic fiery effect.
Slice and serve the figgy pudding. It pairs well with a dollop of brandy butter or custard. The blend of spices, sweet and tart dried fruits, and rich suet creates a unique and delicious Christmas treat. While the texture can be improved by finely chopping the dried fruit, the flavor is exceptional.
