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Figgy Pudding

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Published: 5 Dec 2012      

If you love sticky toffee pudding then here's a recipe you simply must try. This lighter version of a Christmas pudding is packed with figs dates and prunes to make a lovely fruity pud.


175 grams                     Figs     

225 grams                     Dates   

100 grams                     Prunes

100 ml                          Brandy

50 grams                       Wholemeal Self Raising Flour    

125 grams                     Dark Muscovado Sugar  

1 tsp                             Mixed Spice     

175 grams                     Breadcrumbs    

1                                 Orange(zest)   

2                                  Eggs (beaten)


How to make Figgy Pudding

  • Chop the figs, dates and prunes into pieces using kitchen scissors.
  • Place in a bowl and pour over the brandy.
  • Leave to soak overnight.
  • The next day stir together the flour, sugar, spice, breadcrumbs, orange zest and juice and eggs until well combined.
  • Spoon the mixture into a 1 litre/2 pint pudding bowl.
  • Cut a double circle of baking parchment that is much larger than the pudding basin, make a pleat in the centre then place over the pudding basin and cover with a circle of pleated foil.
  • Secure well with string, and loop a string handle over the top.
  • Place a saucer in a large pan, add the pudding then pour in some boiling water until it covers three quarters of the way up the pudding.
  • Cover the pan with a tight fitting lid.
  • Bring to the boil, then lower the heat and simmer four hours, topping up the water as necessary throughout.
  • Remove from the pan when cooked.
  • Turn the pudding out and serve with custard.