Figgy Pudding Recipe
Traditionally served on Palm Sunday, this pudding is made with dried figs unlike many traditional cakes and puddings in which "figs" is a general term for raisins, currants and sultanas.
- 8oz (1 cup) dried figs, chopped into small pieces
- 1 lemon
- 4oz (1/2 cup) wholemeal breadcrumbs
- 4oz (4 tablespoons) shredded suet
- 4oz (1 cup) plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground mixed spice
- 3oz (3 tablespoons) dark soft brown sugar
- 2 eggs
- 2 teaspoons milk
- Mix the figs with the grated lemon rind and the juice of the lemon.
- Mix the breadcrumbs, suet, flour, baking powder, mixed spice and sugar in another bowl.
- Stir the figs and lemon juice into the breadcrumb mix and then beat in the eggs and milk.
- Pour the mixture into a well-greased pudding basin.
- Cover with a piece of greaseproof paper and tie some foil over the top (make a pleat in it to make room for expansion).
- Boil in a large pan of water for 3 hours adding more water to prevent it from boiling dry.
- Serve hot with custard.
Prep Time: 20 minutes
Cook Time: 180 minutes
Yield: 1 pudding