An alternative steamed Christmas pudding recipe originating from long ago. ‘Stir Up Sunday’ the last Sunday before Advent when Christmas Puddings were made! Traditionally, all the family would gather together to make the puddings and allow the children to have a ‘stir’ and make a wish.
2x 2lb Foil Pudding Basins
75g dried figs - Chopped
60g Ginger in Syrup, Chopped small + 1 tbsp of the juice
160g Currants and Raisins
60g Candied Peel - Chopped
75g Dried Apricots - Chopped
1 Cooking Apple – Peeled, cored and grated
1 Orange – Juice and zest
3 Large Eggs – Beaten
125g Shredded Suet
175g Light Muscovado Sugar
125g Fresh White Breadcrumbs
85g Plain Flour (06843008)
½ tsp Mixed Spice
Soak all the dried fruit except figs in the brandy for several hours. Stir once or twice if possible. Add figs.
Mix all remaining ingredients well together in a large bowl. Stir in the dried fruit.
Divide mixture between two pudding basins and simply pop on the lids and secure.
Steam for 3 ½ - 4 hours either in a steamer, or in a metal steamer over a saucepan.
Serve with custard, brandy or rum sauce, or brandy butter.
This may be made ahead if kept airtight, and re-heated by steaming for half the time above. If making smaller puddings, the initial steaming time can be reduced.
Alternatively, you could make a simple Figgy Pudding by adding the figs and dried fruit to a ginger (066105) or madeira (066103) cake mix and steaming as above.