LUXURY CHRISTMAS PUDDING - Figgy Pudding Recipe

Combine 140 grams sultanas, 140 grams raisins, 140 grams dark currants, and 140 grams chopped dates in a bowl.

Add 50 grams halved glace cherries and 50 grams candied peel to the bowl.

Grate the zest of 1 lemon and 1 orange, adding it to the fruit mixture.

Pour in 1 cup of dark ale and 2 tablespoons of dark molasses, followed by a good slug of brandy.

Mix the ingredients together and leave them to soak overnight for 24 hours.

After soaking, in a separate bowl, combine 100 grams dark brown sugar, 100 grams bread crumbs, and 60 grams all-purpose flour.

Add 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, and 0.5 teaspoon crushed cloves to the dry ingredients.

Stir in 2 tablespoons of Dutch processed cocoa.

Add the soaked fruit mixture to the dry ingredients.

Grate 1 apple and add it to the mixture, along with 2 eggs.

Stir all the ingredients together until well combined.

Transfer the pudding mixture into a pudding bowl, filling it just below the top.

Cover the pudding with a circle of parchment paper and then with silver foil, creating a pleat to allow for expansion.

Tie string around the bowl to secure the cover.

Place the pudding bowl in a pressure cooker on a trivet with water, or in a saucepan with water and a trivet, and steam for 1.5 hours in the pressure cooker or 6 hours in a saucepan.

After cooking, remove the pudding from the cooker and let it cool.

Once cooled, wrap the pudding in fresh wax paper for storage until Christmas.

Equipment Needed

Spice Level: