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Figgy Pudding Click to rate this recipe as Dog FoodClick to rate this recipe as FairClick to rate this recipe as AverageClick to rate this recipe as YummyClick to rate this recipe as Mmmmmmm! (rated 0 times)     Posted by Twinkly on Sun, 18 Nov 2007 at 08:23
suggested by TrashyHeadline Email a friend Send to a Friend   Print Print Recipe

Preparation Time Unspecified
Cooking Time 120 minutes
Difficulty Average (3/5)

3 1/2 oz soft juicy figs, chopped
3 1/2 oz dried blueberries
3 1/2 oz raisins
3 1/2 oz sultanas
1 3/4 oz glace cherries, chopped
1 small dessert apple, peeled, cored and grated
juice and zest 1 orange
zest 1 lemon
5 Tbsp dark rum (we used spiced)
4 oz butter, slightly softened
4 oz dark soft brown sugar
2 lge eggs, beaten
2 3/4 oz SR flour
2 3/4 oz fresh white breadcrumbs
2 tsp sweet mixed spice

Put figs, blueberries, raisins, sultanas, cherries, apple, orange zest and juicem lemon zest and rum into lge bowl. Stir well, cover and leave overnight, or for min 4 hours.

Lightly grease 1 3/4 pint pudding basin and place disc of parchment paper on the base.

In lge mixing bowl beat together butter and sugar til light and creamy and then beat in eggs, little by little. Add flour, breacrumbs, spices, soaked fruit and any juices and mix well together. Spoon mixture into the basin, then lay on top one disc of greaseproof paper and one of foil (foil on the top). Fold a large please down the centre and secure with string.

Steam for 3 1/4 hours after bringing to the boil - make sure pan has tight-fitting lid. When done leave to cool completely. Replace foil and greaseproof then store somewhere cool and dark for up to two months.

To reheat on the day, steam for approx 2 hours.


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