When it comes to holiday desserts, few recipes carry as much history and tradition as figgy pudding. If you’ve ever heard “We Wish You a Merry Christmas,” you’ve probably wondered what all the fuss was about – why were those carolers so insistent on getting their figgy pudding? Well, this British Christmas classic has been warming hearts and filling homes with sweet, spiced aromas for centuries. While it might seem a bit old-fashioned, there’s a reason this dessert has stood the test of time. Our family recipe strikes the perfect balance between tradition and practicality, giving you a holiday treat that’s both meaningful and manageable to make.
Ingredient Substitutions
For a vegetarian option, shredded beef suet can be replaced with vegetable shortening or coconut oil. Use the same amount and chill before incorporating to maintain the pudding’s texture. Dried figs can substitute for currants, offering a similar sweetness and chewy texture. Chop the figs finely and use an equal amount. For a gluten-free version, replace breadcrumbs and flour with almond flour or a gluten-free all-purpose flour blend. Adjust liquid content as needed, as gluten-free flours may absorb moisture differently. These substitutions maintain the pudding’s traditional flavors while accommodating dietary restrictions. Remember to adjust cooking times slightly, as alternative ingredients may affect the pudding’s density and moisture content.
| Preparation Time | 30-60 minutes |
| Cooking Time | 480-480 minutes |
| Total Time | 510-540 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 40-50 g
- Fat: 150-160 g
- Carbohydrates: 450-480 g
Ingredients
- 1 cup dried currants (also known as zante raisins)
- 3/4 cup raisins
- 3/4 cup golden sultanas
- 2 tablespoons candied orange peel, finely chopped
- 2 tablespoons candied lemon peel, finely chopped
- 2 tablespoons finely chopped walnuts or almonds (optional)
- 1/2 cup brandy (refer to the blog post for non-alcohol options)
- 2 cups fresh breadcrumbs from white bread (toast and process into crumbs)
- 1/2 cup plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon mixed spices (homemade version recommended)
- 1 teaspoon ground cinnamon
- 4 ounces shredded beef suet
- 1 cup tightly packed dark brown sugar
- 2 large eggs, slightly beaten
- 1 small apple, peeled, cored, and grated
- 1 tablespoon molasses or black treacle
- Zest of one lemon
- Zest of one small orange
- Homemade hard sauce for serving (recipe in the link)
Step 1: Soak the Fruits
In a bowl, combine raisins, sultanas, currants, almonds, and candied citrus peel.
Pour brandy over the mixture, stirring to ensure everything is well coated.
Cover the bowl and let it sit overnight, allowing the brandy to fully penetrate the fruit.
Step 2: Prepare the Dry Ingredients
The following day, place breadcrumbs, flour, baking powder, brown sugar, and spices in a separate bowl.
Stir to combine, ensuring the spices are evenly distributed throughout the mixture.
Step 3: Mix the Wet Ingredients
In another bowl, combine the soaked fruit mixture with grated apple, black treacle, suet, lemon and orange zest, and an egg.
Stir these ingredients thoroughly to integrate them with the fruit.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the fruit mixture.
Stir well to create a thick and sticky batter.
Ensure all ingredients are combined for a consistent texture.
Step 5: Prepare and Fill the Mold
Generously butter a 2-liter (3.5-pint) pudding mold.
Scoop the batter into the mold, pressing down and smoothing the top with a spatula.
Cut a circle of parchment paper to fit the diameter of the pudding mold.
Lightly butter the paper and place it, butter side down, on top of the batter.
Tear two more parchment paper sheets large enough to cover the top and sides of the mold, folding a pleat if necessary for expansion.
Secure the parchment with string.
If your mold has a lid, add the parchment before securing the lid.
Step 6: Steam the Pudding
Bring a large pot of water to a very low simmer and place a folded cloth or trivet at the bottom.
Lower the pudding mold onto the cloth, ensuring the water level reaches halfway up the mold.
Cover the pot and steam over low heat for approximately 8 hours.
Maintain the water level by checking periodically and add more water as needed.
Step 7: Cool and Store the Pudding
After steaming, carefully remove the pudding mold and let it sit for 5 minutes.
Invert the mold onto a plate and let the pudding release.
Allow it to cool completely.
Remove old parchment, and wrap the pudding with clean parchment followed by aluminum foil.
Store it in a cool, dark place, or in the fridge tightly wrapped if necessary.
For freezing, follow the same wrap guidelines and use a ziplock freezer bag.
Step 8: Reheat and Serve
When ready to serve, reheat the pudding by steaming for 30-60 minutes or microwaving in a microwave-safe container.
Optionally, light the pudding on fire before serving.
Serve with Hard Sauce (brandy butter) or accompaniments like powdered sugar, whipped cream, English Custard, ice cream, or lemon sauce.
