2tablespoonswalnutsfinely chopped or hazelnuts or almonds
4tablespoonsbutterplus extra for greasing
1cupdark brown sugar(200g) packed
1egglightly beaten
½cupall-purpose flour75g (plain flour)
1teaspoonbaking powder
2teapoons mixed spice
1teaspoonground cinnamon
1cupbreadcrumbs100g
Instructions
Chop the figs, then place them and raisins (or other dried mixed fruit) into a bowl, then stir in the brandy. Cover and let it sit overnight on the countertop.
The next day, stir the grated apple and chopped nuts into the bowl of soaked dried fruit.
Put the butter and brown sugar into a mixing bowl and cream together with an electric mixer for a few minutes until light and fluffy. Beat in the egg.
Sift the flour, baking powder and spices into the bowl, then add the breadcrumbs and soaked fruit (including all liquid). Stir it all together well.
Grease the 900ml/1 litre pudding bowl with butter (or any high-sided heatproof bowl that will fit into a pot, such as pyrex). Spoon the mixture into the prepared bowl and level the top out evenly.
Layer two pieces of baking parchment paper, then fold to create a 1 inch pleat down the centre. Butter the top layer.
Cut a piece of foil at least twice the size of the pudding basin. Pleat, as before.
Place the parchment paper on top of the filled basin, butter side facing the pudding, trimming a wide edge around the basin. Cover with the pleated foil, tucking the ends around the rim of the basin, enclosing the parchment paper.
Tie the foil securely around the rim with the string, leaving one end long, then tie the long end on the other side to create a handle.
Place the pudding into a large pot with enough simmering water to come halfway up the sides of the bowl. Cover the pan with a lid and simmer for 3 hours, topping up the water as needed.
For best results, the figgy pudding should be made 6 weeks ahead of time so the flavors mature. Remove the steamed pudding (carefully!) from the pot of water. Leave it wrapped in the bowl, and allow to cool. Then wrap tightly and store in a cool dry place for up to six weeks.
On the day you wish to serve: Re-steam the figgy pudding, as before, for 1 hours.
Enjoy on it’s own, with custard, brandy butter or flambe’d with brandy, rum, or whiskey.
Video
Notes
If you don't have a traditional pudding bowl, you can use any heat-safe dish or bowl.
If you don't have time to soak the fruit overnight, you can do a quick soak by simmering the dried fruit in the brandy for 15 minutes.
For best results, the figgy pudding should be made 6 weeks ahead of time so the flavors mature. Wrap the pudding very well, and store in a cool, dry place.
Remove the steamed pudding very carefully as it will be hot.