Figgy Pudding Recipe

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 Updated 08/01/2016

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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
(see measure conversions for more information on quantites)


  1. Mix the figs with the grated lemon rind and the juice of the lemon.
  2. Mix the breadcrumbs, suet, flour, baking powder, mixed spice and sugar in another bowl.
  3. Stir the figs and lemon juice into the breadcrumb mix and then beat in the eggs and milk.
  4. Pour the mixture into a well-greased pudding basin.
  5. Cover with a piece of greaseproof paper and tie some foil over the top (make a pleat in it to make room for expansion).
  6. Boil in a large pan of water for 3 hours adding more water to prevent it from boiling dry.
  7. Serve hot with custard.

Prep Time: 20 minutes

Cook Time: 180 minutes

Yield: 1 pudding


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