Christmas Figgy Pudding. Want To Learn How To Make Delicious Pudding? This figgy pudding, steeped in tradition, is sure to excite even the Ebenezer Scrooge types with its fruity sweetness & spectacular flaming presentation. Create new Christmas traditions with this figgy pudding recipe. "Oh, bring us some figgy pudding and a cup of good cheer!" And there it is, the rallying cry of the Christmas carolers of yore.
Ingredients of Christmas Figgy Pudding
- You need 285 g of dried mixed fruit and citrus.
- It’s 165 g of dried figs, destalked and diced.
- You need 250 g of butter.
- Prepare 175 mls of date syrup.
- It’s 3 of eggs.
- Prepare 1 tsp of cinnamon.
- You need 1 tsp of nutmeg.
- You need 130 g of almond meal.
- It’s 210 g of wholemeal spelt flour.
- It’s 4 of large clementines juiced and zested.
Well here it is; a recipe for Figgy Pudding. I always pictured a traditional pudding like we know it, but the English mean something different. It's actually more bread or cake-like. The taste may be a little strange to some, but to me it smells and tastes like Christmas.
Christmas Figgy Pudding instructions
- The night before, put your clementine juice and zest in a mixing bowl. Add the dried mixed fruit and citrus, and the diced figs. Stir well to ensure the fruit is well covered with the clementine juice. Stir the mixture several times until you come to make the pudding..
- Pre-heat oven to 160°C.
- In a food processor/blender, blend the dried fruit mixture until it is pureed..
- Melt the butter and pour into a large food processor mixing bowl, pour in the date syrup and mix. Using the beater on your food processor (or using a wooden spoon if mixing by hand), slowly incorporate the blended dried fruit mixture into the butter..
- Break your eggs into a jug or bowl, add the cinnamon and nutmeg, and beat until fluffy. Slowly pour the eggs into the fruit and butter mixture. Beat well as you pour the eggs in to ensure it is well incorporated..
- Sift the flour into the mixture, discard the larger bran flakes left in the sieve. Pour the almond mixture onto the flour and then using a large spoon, fold the flour into the dried fruit until no dry flour is left visible..
- Lightly grease your pudding basin with olive oil. Spoon the mixture into the dish, pushing the mixture right to the base and making sure that there are no air pockets at the bottom of the basin. Smooth the mixture flat on the surface of the pudding..
- Cover the top of the pudding basin with parchment paper and tie securely with string under the rim of the basin. Cover the paper with foil and ensure that no steam can get inside the lining. Fill a deep baking tray half-full with boiling water. Place the sealed pudding basin in the baking tray and put the baking tray in the middle of the oven..
- Bake for 1 ½ – 2 hours. Oven times may vary, after 1 ½ hours, insert a skewer into the middle of the pudding. If it comes out clean then the pudding is cooked. If not, put the pudding back in the oven until it is cooked through..
The figgy pudding should always be served warm. Figgy Pudding brings visions of Christmas and sugarplums and family… and tradition. A moist and tender Christmas pudding, redolent with holiday spices, figs, and oranges. In fact, the BBC says figgy pudding is "a classic that every Christmas table should have." I concur, absolutely! Christmas and Figgy Pudding… just belong together.