Figgy Pudding

Traditional British Christmas dish.

1 figgy pudding

Time: 4 hrs

Ethan ChlebowskiBy Ethan Chlebowski
Photography by Ethan Chlebowski

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 Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Pudding base

    • breadcrumbs
      150 g
    • milk
      150 g
    • flour
      125 g
    • beef tallow
      , or lard
      125 g
    • demerara sugar
      125 g
    • eggs
      1
    • orange juice
      1/2 orange
    • orange zest
      1/2 orange
    • butter
      for greasing
  • Fruit add-ins & spices

    • mixed dried fruit
      450 g
    • medjool dates
      , chopped
      100 g
    • candied ginger
      , chopped
      50 g
    • walnuts
      , chopped
      40 g
    • nutmeg
      2 ga spoonful
    • ground cinnamon
      2 ga spoonful
    • allspice
      2 ga spoonful
  • For serving

    • brandy
      to 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.

LET'S COOK!

FAQ

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