How to make Figgy Pudding (it's surprisingly quite good).

Start by measuring out 150 grams of dried apricots, 150 grams of dried cherries, 150 grams of golden raisins, and 100 grams of pitted dates.

Cut the pitted dates into pieces roughly the same size as the raisins.

Next, chop the dried apricots, dried cherries, and crystallized ginger into similar-sized pieces.

Mince 40 grams of walnuts.

In a mixing bowl, combine the chopped dried fruits and walnuts.

Zest half an orange and add the zest to the mixing bowl, then squeeze in the juice of half the orange.

Prepare 125 grams of suet by mincing it finely; it's easier to work with when frozen.

Add 125 grams of plain flour, 150 grams of breadcrumbs, 125 grams of Demerara sugar, and the minced suet into the mixing bowl.

Add 2 grams of allspice, 2 grams of nutmeg, 2 grams of ground cinnamon, and 5 grams of salt to the dry ingredients and mix roughly.

Add one whole egg and 150 grams of milk to the mixture and combine everything with your hands until it forms a ball.

Grease a heat-proof bowl (using a Pyrex mixing bowl) and press the figgy pudding mixture into it.

Prepare a parchment paper lid by cutting a circle to fit the bowl, crimping it around the edges.

Cover the bowl with two layers of aluminum foil and tie it with string (if desired).

Place the pudding bowl in a large pan and fill the pan halfway with water.

Bring the water to a boil, then reduce to a simmer and cover the pan.

Steam the pudding for three hours.

After three hours, remove the lid and take the pudding bowl out of the pot, then remove the foil and parchment paper.

Invert the pudding onto a cake serving dish.

Pour brandy over the pudding and light it on fire for flambéing.

Equipment Needed

Spice Level: