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Figgy Pudding

Traditional Recipe: In the South of England figgy pudding was traditionally served on Palm Sunday, although in the North it was traditionally served on Mothering Sunday.  It is said that the custom is connected to the parable of the barren fig tree (Luke 13:6-9).

We love this pudding, which tastes and smells rather like a bread pudding, and could be served as an alternative to Christmas pudding for those who prefer a lighter dessert (and I use the term “lighter” only in a relative sense).  It will not keep as well as Christmas pudding and I would recommend preparing in on Christmas Eve rather than weeks before.  [Additional Note: following a discussion with Reverend Bill Hill - previously vicar of our Parish - in the absence of an orange, this recipe works very well with a measure of Cointreau - enjoy! Bill also recalled “A Wiltshire Bwoy’s Lines on a Girt Big Figgetty Pudden” - click here to read the poem to amuse while your pudding steams!]

Ingredients:

6oz (175g) dried figs (soaked overnight) 4oz (125g) shredded suet 2oz (50g) self-raising flour 8oz (225g) dates, stoned and chopped ½ teaspoon freshly ground nutmeg 3oz  (75g) raisins 6oz (175g) fresh white breadcrumbs Grated zest and juice of 1 orange (or a splash of Cointreau - see note above) 2oz (50g) preserved ginger (chopped) 2 large eggs 2 tablespoons brandy or sherry

Method:

1. Having soaked them overnight, drain the figs and chop them.
2. Sift flour together with the nutmeg into a large mixing bowl.
3. Add breadcrumbs, suet, chopped ginger, fruit and orange rind.
4. Mix thoroughly.
5. Beat the eggs together with the brandy or sherry, and the orange juice.
6. Add to the mixture and stir well to combine all the ingredients.
7. Put the mixture into a well-buttered 2 pint pudding basin.
8. Cover with buttered greaseproof paper and a pudding cloth (or if you prefer tin foil, with a pleat in the centre to allow the pudding to rise).
9. Secure around the rim of the pudding basin with string.
10. Steam for 4 hours. The wait is worth it!