Fig Pudding

🛒 Ingredients

• Dried Figs, chopped 38 g · 93 kcal
• Fine Dry Breadcrumbs 19 g · 69 kcal
• Shredded Beef Suet 13 g · 106 kcal
• Brown Sugar 13 g · 48 kcal
• Large Eggs 13 g · 19 kcal
• Whole Milk 13 g · 8 kcal
• Brandy 6 g · 15 kcal
• Orange Zest 1 g · 0 kcal
• Lemon Zest 1 g · 0 kcal
• Ground Cinnamon 1 g · 1 kcal
• Ground Nutmeg 1 g · 1 kcal
• Baking Powder 1 g · 1 kcal
• Butter (for greasing) 1 g · 5 kcal

👨‍🍳 Instructions

1. Lightly grease a 1.5-liter pudding basin with butter and line the base with a parchment paper circle.
2. Finely chop the dried figs and place them in a bowl with the brandy; let them soak for at least 30 minutes.
3. In a large mixing bowl, combine the breadcrumbs, shredded beef suet, brown sugar, orange zest, lemon zest, ground cinnamon, ground nutmeg, and baking powder.
4. Whisk the eggs lightly and add them to the dry ingredients along with the milk and the soaked figs, including any remaining brandy.
5. Mix all ingredients thoroughly until well combined and a thick batter forms.
6. Spoon the pudding mixture into the prepared basin, pressing it down lightly, and smooth the top.
7. Cover the basin with a pleated sheet of baking parchment, then a pleated sheet of foil, securing them tightly with string under the rim.
8. Place the pudding basin into a large saucepan or steamer containing enough simmering water to come halfway up the sides of the basin.
9. Steam the pudding for 3 to 4 hours, ensuring the water level is maintained throughout the cooking process.
10. Once cooked, remove the pudding from the steamer, let it cool slightly, then carefully invert it onto a serving plate.
11. Serve warm, optionally with custard or brandy butter.