Figgy Pudding
Ingredients
- 300ml (½ pint) Milk
- 225g (8oz) Flour
- 175g (6oz) Dried Figs
- 150ml (¼ pint) Brandy
- 110g (4oz) Suet
- 110g (4oz) Prunes
- 85g (3oz) Raisins or Sultanas
- 50g (2oz) Dried Apricots
- 50g (2oz) Dates
- 25g (1oz) Dried Apples
- 1 tbsp Honey
- ¼ tsp Ginger
- ¼ tsp Cinnamon
Directions
On the day before making the pudding, place the dried apricots, prunes and apples to soak in water and place the raisins or sultanas to soak in the brandy.
Remove the stones from of the dates and prunes.
Butter a large pudding basin.
Sift flour into a bowl.
Stir in suet and mix to a fairly soft dough with cold water.
Turn out on to a floured surface.
Lightly knead until smooth.
Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.
Melt the honey and stir in the ginger and cinnamon.
Add to the soaked fruits and brandy mixture.
Mix well and place into the pastry lined bowl.
Moisten edges of pastry with water.
Cover with lid, rolled from remainder of the pastry.
Press edges well together to seal.
Cover securely with greased greaseproof paper or aluminium foil.
Steam steadily for 2 hours.
Ensure that the water does not evaporate, topping it up from time to time with boiling water.
Turn out onto a plates.
Serves 4.
