Description
A classic British Figgy Pudding scented with orange, cinnamon, and molasses. This cozy steamed pudding is studded with figs, dates, and raisins, then served warm with brandy sauce for an irresistibly rich holiday dessert.
Ingredients
Butter for greasing + extra for parchment
1 cup finely chopped dried figs (about 150 g)
3/4 cup chopped dates or prunes (about 110 g)
1/2 cup raisins or currants (about 75 g)
1/2 cup brandy (or orange juice for non-alcoholic)
1/2 cup whole milk
1/2 cup unsalted butter, softened (113 g)
3/4 cup dark brown sugar (150 g)
2 tablespoons black treacle or molasses
2 large eggs, room temperature
1 1/4 cups all-purpose flour (155 g)
3/4 cup fresh breadcrumbs (from firm bread; about 45 g)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
Finely grated zest of 1 orange + 1 tablespoon orange juice
To serve: warm brandy sauce or custard; powdered sugar (optional)
Instructions
1. Prep the basin: Grease a 1.5-liter pudding basin. Line the base with a round of parchment. Cut a large piece of parchment and foil for a lid; pleat the center so steam can expand.
2. Soak the fruit: In a small saucepan, combine figs, dates, raisins, brandy, and milk. Warm just to steaming, remove from heat, and let soak 15 minutes to plump.
3. Cream: In a large bowl, beat softened butter and brown sugar until fluffy, 2–3 minutes. Beat in treacle, then eggs one at a time until smooth.
4. Dry ingredients: Whisk together flour, breadcrumbs, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and orange zest.
5. Combine: Add dry ingredients to the butter mixture in two additions, alternating with the soaked fruit and all soaking liquid. Stir in orange juice. Batter will be thick and spoonable.
6. Fill & cover: Spoon into the prepared basin, leaving 2.5 cm/1 inch headspace. Cover with the pleated parchment then foil, and tie securely with kitchen string. Make a string handle for easy lifting.
7. Steam: Set a trivet or inverted heatproof dish in a large pot. Place the basin on it and pour in boiling water to halfway up the sides. Cover the pot and steam over gentle simmer for about 2 hours, checking and topping up water every 30 minutes.
8. Rest & unmold: Remove, rest 10 minutes, then run a knife around the edge and invert onto a warm plate.
9. Serve: Dust with powdered sugar. Serve warm with brandy sauce or custard. Optional: Warm 2 tablespoons brandy, spoon over, and carefully ignite for a festive finish.
Notes
Make-ahead: Steam, cool, wrap, and refrigerate up to 5 days or freeze 2 months. Reheat by steaming 30–40 minutes. Alcohol-free: Use orange juice or spiced tea. Don’t overmix once flour is added to keep the crumb tender.