Figgy Christmas Pudding

Don’t wait until it’s Christmas!


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.


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.

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