Figgy Pudding (Royal Christmas Pudding)

Ingredients

• 100 g Raisins (golden or dark, unsulphured)
• 100 g Sultanas (golden dried grapes)
• 50 g Currants (black or white)
• 30 g Candied orange peel (finely chopped)
• 100 ml Orange juice (freshly squeezed if possible)
• 50 ml Dark rum (good quality, 40% ABV)
• 30 ml Brandy (for soaking and later flambé)
• 50 ml Dark stout or ale (adds depth; stout preferred)
• 100 g Plain breadcrumbs (fresh or day‑old bread processed)
• 100 g Beef suet (coarse, can substitute with vegetable suet for vegetarian version)
• 80 g Brown sugar (light brown)
• 80 g Plain flour (all‑purpose)
• 1 tsp Mixed spice (traditional English mixed spice (cinnamon, nutmeg, allspice, cloves))
• 1 Large egg (room temperature)

Instructions

1. Rehydrate the dried fruit

   Combine raisins, sultanas, currants and candied orange peel in a saucepan. Add orange juice, dark rum, brandy and stout. Stir, then let the mixture sit for about 30 minutes, stirring occasionally, until the fruit has absorbed most of the liquid.

   Time: PT30M

2. Prepare the dry mixture

   While the fruit is soaking, place breadcrumbs, beef suet, brown sugar, plain flour, mixed spice and the egg into a large mixing bowl. Mix with a wooden spoon until everything is evenly combined.

   Time: PT10M

3. Combine fruit and dry mixture

   Add the soaked fruit together with its soaking liquid to the dry mixture. Stir thoroughly for about 5‑7 minutes until the batter is thick, sticky and uniform.

   Time: PT7M

4. Fill the pudding basin

   Grease the pudding basin lightly with butter. Spoon the mixture into the basin, pressing down firmly to eliminate air pockets. Fill to just below the rim; the pudding will not rise.

   Time: PT5M

5. Cover and seal

   Lay a circle of parchment paper over the top of the mixture, then cover tightly with a sheet of aluminum foil. Secure the foil with kitchen twine or a rubber band.

   Time: PT5M

6. Steam the pudding

   Place the sealed basin in a steamer pot or a large pot with a steaming rack. Add enough boiling water to come halfway up the side of the basin. Cover with a tight‑fitting lid and steam gently for 2 hours, checking every 30 minutes to top up the water as needed.

   Time: PT2H

   Temperature: 100°C

7. Cool and store

   Remove the basin from the steamer and let it sit for 10‑15 minutes. Carefully lift off the foil and parchment, then turn the pudding out onto a plate. Wrap tightly in plastic wrap and refrigerate. It can be kept up to 12 months.

   Time: PT15M

8. Flambé (optional, traditional)

   When ready to serve, warm 30 ml of brandy in a small saucepan (do not boil). Pour the warm brandy over the top of the pudding, then ignite with a long match or kitchen torch. Allow the flames to subside before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g