Festive ‘figgy’ Pudding
Plum duff, Figgy pudding… so many names for this traditional Christmas or Festive Pudding, which I am sure you all know is a unique British dessert always enjoyed at Christmas time and very much a ‘family’ tradition.
As with most of English cookery, tradition and history play a huge part in many of the famous recipes we use today, and during our celebration or festive times, such recipes come to the forefront.
Christmas Pudding originated as a 14th century porridge called ‘frumenty’, traditionally made of beef and mutton with raisins, currants, prunes, wines and spices. In those medieval times, such a dish would often be more like a soup and was eaten as a fasting meal in preparation for the upcoming Christmas festivities, however, by the end of the 16th century, dried fruit became more plentiful in England and ‘frumenty’ made the shift from a savoury to sweet pudding, always served at the end of the traditional Christmas meal.
Another wonderful tradition which I always continue to do, is hide a silver coin inside the pudding. The reasoning behind this is that the coin would bring good fortune to whomever was lucky enough to find it, when the pudding was cut. Sadly, nowadays it is not possible to find the traditional silver sixpence so one has to adapt, and inside my Christmas Pudding a pound coin can be found but of course well wrapped in silver foil!
Finally, and another tradition, it is always important to make a wish when stirring the Christmas Pudding during its early ‘soaking period’ and this is where the whole family can get involved, as every member has to stir the unctuous mixture with a large wooden spoon, and make a wish. What a lovely ‘hands on’ way to get the family involved in the festive preparations.
So please, do not be put off by the hours of cooking, as the end result is so WORTH the time and effort, and by the time you all sit down to enjoy this wonderful historical dessert, I promise you will all feel a great sense of achievement.
Enjoy turned out on to a serving plate, flamed with hot brandy if you like, and of course generous dollops of Festive Frozen Cream – see the link Festive Frozen Cream
Ingredients
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110g shredded vegetable suet
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50g self-raising flour- sifted
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110g white breadcrumbs
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1 level tsp ground mixed spice
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1/4 tsp nutmeg- freshly grated
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1 tsp ground cinnamon
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225g dark brown sugar- soft
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110g dried sultanas
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110g dried raisins
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275g currants
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25g mixed candied peel- optional
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25g almonds- blanched and chopped
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1 medium eating apple- peeled, cored and finely diced
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1 orange- zest
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1 lemon- zest
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2 whole eggs
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75ml Stones ginger wine- apple juice
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75ml stout / dark beer- or orange juice
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2 tbsp rum- or fresh lemon juice
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To serve with flame
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1-2 tbsp hot brandy- optional
Instructions
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Overnight prep:
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01 Place all the dried ingredients in your largest bowl and mix well. Add the grated apple and rind of both the orange and lemon. Ticking off the ingredients as you, so as to not forget anything.
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02 In a separate bowl, mix eggs and wet ingredients and pour into the dried ingredients MIXING WELL. The mixture should be fairly sloppy and literally fall easily from the spoon. If too stiff, add more liquid (stout).
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03 Cover the bowl with a tea cloth and leave in a cool place to 'infuse' flavours overnight.
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Now assemble the pudding for its first steam:
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04 Lightly grease a 1.2 litre glass heat proof pudding bowl. With a large spoon carefully tip in ALL the pudding ingredients. Cover with a double layer of non stick paper and a single sheet of tin foil and tie securely with string, keeping an excess bit to go across the top to make a handle.
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First 6 hour gentle boil:
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05 Sit an inverted saucer into the base of a large deep saucepan, fill with hot water, enough to come half way up the sides of the pudding bowl. Lower the pudding bowl into the 'water bath' making sure it sits securely on the flat saucer. If too much water tip away, and if not enough add more.
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06 Bring the water to a gentle boil and bubble away for minimum of 6 hours. Remove from the heat, allow to cool before removing from the water.
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Storage:
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07 Remove from the water, dry the bowl well and leave to cool thoroughly before storing in the refrigerator until required.
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Final re-heat:
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08 Place an inverted saucer into a large saucepan, fill with hot water and repeat the cooking process, gently boiling for only 2 hours this time.
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09 To serve:
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10 After the final boil the pudding is ready to eat! Remove from the water, remove tin foil and non stick paper etc, and turn out onto a serving plate.
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11 Traditionally ladle with warmed hot brandy and flame, or serve as. Superb with lashings of frozen Festive cream (recipe in the intro link).
Notes
Make sure you secure the tin foil top of the pudding well using a strong string, as no water must enter the pudding during all of its cooking time. It is also important to not let the saucepan run dry, keep checking regularly the depth of the water and add more hot water when necessary. Always use a heat proof pudding bowl - pyrex is perfect! IMPORTANT - always sit the pudding bowl on an inverted saucer inside the saucepan, in order to remove it from the direct heat coming from the base.
