Ingredients
Pudding base
- Breadcrumbs150 g
- Milk150 g
- Flour125 g
- Beef tallow, or lard125 g
- Demerara sugar125 g
- Eggs1
- Orange juice1/2 orange
- Orange zest1/2 orange
- Butterfor greasing
Fruit add-ins & spices
- Mixed dried fruit450 g
- Medjool dates, chopped100 g
- Candied ginger, chopped50 g
- Walnuts, chopped40 g
- Nutmeg2 ga spoonful
- Ground cinnamon2 ga spoonful
- Allspice2 ga spoonful
For serving
- Brandyto cover
- Heavy cream
Method
Step 1: Prep the bowl & dried fruit
Grease a heat safe bowl with butter to hold & cook the pudding in.
It should be a small, glass pyrex heat safe bowl or a metal bowl, small in size. This will shape the pudding into that half cannonball form.
Remove pits from the dates. Roughly chop the dried fruit, dates, and candied ginger and place in a large mixing bowl. Finely grate in the orange zest, then squeeze in the juice.
Step 2: Mix the pudding
Add in the fat, flour, sugar, breadcrumbs, chopped walnuts, and spices. Loosely mix.
Crack in the egg and pour in the milk. Mix with your hands or a spatula until the mixture holds together.
Transfer the pudding mixture to the greased bowl from earlier, push it down to conform to the shape of the bowl, and cover with a double layer of tin foil. Tie a piece of string around the side of the bowl to hold the tin foil tight.
Step 3: Simmer the pudding
Place the pudding bowl in a large saucepan or dutch oven, and pour in enough water until it comes halfway up the bowl. Bring to a , place a tight-fitting lid on the pan, and for 3 hours.
Check the water regularly, making sure that it never boils dry. The bowl could crack and burn if it does.
Step 4: Flambé & serve with cream
After 3 hours, remove the foil, and turn the pudding upside down onto a plate for presentation. Allow to cool and cover until ready to eat.
Traditionally, the pudding can be aged for several weeks before Christmas in a cool, dry place.
To serve, cover the pudding with a pour brandy and light aflame. Serve with fresh cream.
“Figgy pudding has its origins in medieval times when dried meats and fruits were stored in a pastry bag. When liquid was added to the dried mix, it expanded and was cooked like a pie to serve many people.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
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FAQ
What kinds of mixed dried fruits should I use?
I used 150g each of golden raisins, apricots, and cherries, but you can usually find a 450 g mixed dried fruit packet at the grocery store. Use whatever mix of dried fruits you like best!
Why light it on fire? Can I use other spirits?
The flambé is mostly for a dramatic effect, but you will get some subtle and flavors from the flame. If you don’t have brandy, you can use any dark spirit like whisky, rum, or cognac.