MenuSearch

Figgy Ginger Pudding

October 28th 2014
By: Jon

With the festive season just around the corner some of us will be busy planning our time and getting our Christmas cake or pudding recipes ready! Stir it up Sunday is a fabulous time to spend some time baking with the family. Traditionally held on the the last Sunday before Advent and falls this year on the 23rd of Sunday.

If you’re looking for a delicious Christmas pudding recipe with a ginger twist, then we’ve found just the one for you. Nigel Slater’s Figgy Ginger Pudding tickles all the taste buds!

Each pudding serves 8 – this recipe makes two puddings

  • 150g dried figs, roughly chopped
  • 125g ginger in syrup, chopped small, plus 2 tablespoons of the syrup
  • 315g sultanas
  • 315g currants and raisins
  • 125g candied peel, finely chopped
  • 150g dried apricots, roughly chopped
  • 100ml brandy, plus 2 tablespoons for flaming
  • 2 apples, peeled, cored and grated
  • Juice and zest of 2 oranges
  • 6 large eggs, beaten
  • 250g shredded suet
  • 350g light muscovado sugar
  • 250g fresh white breadcrumbs
  • 175g plain flour
  • 1 level teaspoon of mixed spice

2 x 1.5litre plastic pudding basins and lids, buttered

2 circles of baking parchment, buttered, large enough to cover the top of each pudding, folded in a single pleat down the centre


Soak the dried fruit and the peel in the brandy overnight. It won't cover it, but no matter - just give it a good stir now and again. Mix the ginger, syrup, apple, orange juice and zest, eggs, suet, sugar, breadcrumbs and flour in a very large mixing bowl, then stir in the soaked fruit end the mixed spice. Divide (if you are making two puddings) the mixture between the pudding basins. Cover with the baking parchment and pop the lids on. Place the basins on a trivet in each pan and steam for 3 1/2 hours, covered, over a low heat, in a couple inches of water, topping it up as necessary. Allow the puddings to cool. Remove the baking parchment, cover lightly with cling film, replace the lids and store in a cool, dry place until Christmas.

To reheat, steam for a further 3 1/2 hours.
Turn out, pour over the brandy and set alight.