Figgy Christmas Pudding

Stirred east to west by every family member on Stir-Up Sunday, a silver sixpence hidden inside.

Prep 30 min + overnight soak · Steam 4 h, then 2 h on the day

You'll need

• 1 cup (150 g) dried figs, chopped
• 1 cup (150 g) raisins
• 1 cup (60 g) fresh white breadcrumbs
• ½ cup (115 g) cold butter or suet, grated
• ½ cup (100 g) dark brown sugar
• ½ cup (60 g) all-purpose flour
• 2 large eggs, beaten
• 1 tsp mixed spice
• Zest of 1 orange
• ¼ cup (60 ml) brandy, plus 2 tbsp for feeding

Equipment: 1.5-quart (1.4 L) pudding basin, parchment, foil, string, large lidded pot

Method

1. Soak the figs and raisins in the brandy overnight.
2. Mix breadcrumbs, flour, sugar, spice and zest; rub in the butter.
3. Stir in the soaked fruit and eggs until evenly combined — everyone takes a turn and makes a wish.
4. Pack into a buttered basin, leaving 1 inch of headroom. Cover with pleated parchment and foil and tie tightly with string.
5. Stand on a trivet in a pot with simmering water halfway up the basin. Cover and steam 4 hours, topping up with boiling water as needed.
6. Cool, replace the parchment and foil, and store somewhere cool and dark. Feed with 1 tbsp brandy every 2 weeks.
7. On Christmas Day steam 2 hours more, turn out and serve.

Storage · Up to 6 weeks in a cool, dark cupboard, well wrapped. Refrigerate leftovers up to 1 week.