Traditional Figgy Pudding Recipe

Key ingredients

• 250g dried figs, chopped
• 120ml brandy, rum or strong tea (for soaking)
• 150g dark brown sugar
• 100g suet or chilled unsalted butter (vegetarian: vegetable suet)
• 200g plain flour or 180g breadcrumbs (or GF substitute)
• 2 tsp baking powder
• 2 large eggs
• 1 tsp cinnamon, 1/4 tsp nutmeg (or mixed spice)
• 2 tbsp treacle or molasses
• Zest of 1 orange and 1 lemon
• Optional: 100g raisins and 75g chopped walnuts or almonds

Equipment

• Mixing bowl
• Pudding basin or bundt tin with lid
• Large steamer or covered pot (deep enough for water)
• Kitchen string (if using cloth) and aluminium foil

Instructions

1. Soak the figs: Chop the dried figs and place in a bowl. Pour over warm brandy, rum or strong tea until covered. Leave to soak 30 minutes to overnight for best flavor.
2. Mix dry ingredients: In a large bowl, whisk flour (or breadcrumbs), baking powder, brown sugar and spices. Rub in the suet or chilled grated butter until mixture resembles coarse crumbs. Stir in citrus zest and optional nuts/raisins.
3. Combine: Beat the eggs with the treacle/molasses and add to the dry mix. Fold in the soaked figs and any leftover soaking liquid. The mixture should be moist but hold shape—add a splash of milk if too dry.
4. Pack into basin: Grease a 1.5–2 litre pudding basin or bundt tin. Spoon in the mixture and press down firmly. Cover tightly with a lid or two layers of foil, then a layer of foil pleated to allow expansion. If using a cloth, tie with kitchen string.
5. Steam: Place in a steamer or a deep pot with a trivet. Pour enough simmering water to come halfway up the basin and cover with a lid. Steam gently for 2–3 hours, topping up water as needed. Test doneness with a skewer — it should come out clean and pudding set.
6. Cool and mature (optional): Cool completely. For richer flavor, remove lid and re-cover with fresh foil, store in a cool place and “feed” with a tablespoon of brandy every few days for up to 2 weeks.
7. Reheat to serve: Reheat by steaming for 30–45 minutes until hot through. Serve warm with brandy butter, hard sauce, custard or vanilla ice cream. Pour over a splash of warmed brandy for dramatic flame if desired.

Nutrition estimate (per serving)

Approximate per serving (1/10): 420 kcal; Fat 18g; Carbs 62g; Protein 5g; Fibre 4g. Values vary with suet/butter and optional add-ins.

Pro tips

• Vegetarian: swap suet for chilled grated butter or vegetable suet. For a lighter pudding, use less sugar and increase fruit.
• Doneness: a skewer inserted into the center should come out mostly clean—avoid over-steaming which can make the texture heavy.
• Make ahead: maturing for several days intensifies flavor; feed with brandy to keep moist and boozy.

Serving ideas

• Serve warm with brandy butter or hard sauce cascading over the top.
• Pour warm custard or a scoop of vanilla ice cream alongside.
• Garnish with toasted walnuts, halved fresh or glazed figs and a sprig of rosemary. Finish with a splash of warmed brandy to flame at the table.

For more classic dessert recipes visit our Recipes page or read more about the history of figgy pudding at Wikipedia.