Easter Recipes > Easter Figgy Pudding

How to make figgy pudding:
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.





Ingredients

1 cup dried figs, chopped into small pieces
1 lemon
1/2 cup wholemeal breadcrumbs
4 tablespoons shredded suet
1 cup plain flour
1 teaspoon baking powder
1 teaspoon ground mixed spice
3 tablespoons dark soft brown sugar
2 eggs
2 teaspoons milk
(see measure conversions for more information)

Method

- 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.