100 gm figs, chopped
100 gm currants
100 gm sultanas
100 gm raisins
25 gm orange peel, chopped
50 gm cherries, halved
15 gm ginger, chopped
25 gm flaked almonds
6 tbsp rum
Rind and juice of ½ orange
Rind and juice of a lemon
60 gm flour
1 tsp mixed spice powder
¼ tsp cinnamon powder
½ tsp nutmeg powder
¼ tsp salt
125 gm butter
60 gm fresh breadcrumbs
120 gm brown sugar
2 eggs, beaten
3 tbsp milk
100 gm grated apple
3 tbsp thick caramel
1. Put all the prepared fruit into a glass bowl.
2. Measure in the rum and mix well. Cover with cling wrap and leave overnight.
3. The next day, grease and base line a 2 litre pudding bowl.
4. Sift flour, spices and salt into a large mixing bowl.
5. Add in all the ingredients, including the fruit and stir thoroughly to make a fairly soft mixture.
6. Don’t forget to make a wish!
7. Transfer pudding into the prepared bowl, cover tightly with double thickness greaseproof paper with a pleat in the middle to allow pudding to expand.
8. Tie paper tightly in place with kitchen twine; make a twine handle to lift bowl.
9. Keep undisturbed for 2 hours.
10. Steam pudding for 4 hours, topping up with hot water every ½ hour.
11. When cooked, remove onto a wire rack and leave to cool.
12. Wrap in grease proof paper and foil and store in the fridge.
13. Steam again for 2 hours before use.
(The batter can also be filled in 2 smaller bowls, do not fill more than two thirds full. Steam pudding for 2 ½ hours the first time and 1 hour on the day of serving.)
14. Serve hot with rum butter.
90 unsalted butter
180 gm icing sugar
¼ tsp salt
2 tbsp rum
1. Cream butter till soft, gradually beat in icing sugar.
2. Mix in rum, beating till light and fluffy.
3. Pile in a serving dish and serve with Figgy Christmas pudding.