Sloe gin ‘figgy’ Christmas pudding
- A challenge
- November 2018
- Serves 8-10
- Hands-on time 20 min, simmering time 9½ hours, plus overnight soaking
”Oh, bring us some figgy pudding, and bring it right here…”
Preferably this sloe gin figgy Christmas pudding by Debbie Major. Make stir-up Sunday extra special this year and give it a go.
- 15.1g (7.2g saturated)
- 65.6g (53.7g sugars)
- 25g sultanas
- 125g raisins
- 125g currants
- 125g dried figs, stalks discarded, cut into raisin-size chunks
- 50g chopped mixed peel
- 5 tbsp sloe gin
- Finely grated zest 1 lemon
- Finely grated zest 1 orange
- 150ml freshly squeezed orange juice (about 3 small oranges)
- 100g fresh breadcrumbs, wholemeal or white
- 50g self-raising flour
- 1 tsp ground mixed spice
- ½ tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- 150g light muscovado sugar
- 50g blanched almonds, finely chopped
- 2 large free-range eggs
- 1 tbsp black treacle
- 125g unsalted butter, melted, plus extra for greasing
- 1 small bramley apple (about 200g), peeled, cored and grated
You’ll also need…
- 1.3 litre pudding basin greased with butter; kitchen string; a large deep saucepan with a lid and a trivet or saucer; non-stick baking paper; greaseproof paper; foil
- Mix the dried fruit, mixed peel, sloe gin, both zests and orange juice in a non-metallic bowl, cover with cling film and soak overnight (giving the mixture a stir now and then).
- The next day, put the breadcrumbs, flour, a pinch of fine sea salt, spices, sugar and almonds in a mixing bowl and stir. In a small bowl, beat the eggs and treacle, then add to the dry ingredients with the melted butter, apple, soaked fruit and any juices left in the bowl. Mix well (see Know-how) and taste – add more mixed spice or sloe gin if you like.
- Using the basin as a template, cut one small disc of non-stick baking paper to fit in the base and another to fit just inside the top rim. Line the basin with the smaller disc, spoon in the mix and press the larger disc onto the surface. Cover with a piece of greased and pleated greaseproof paper, then tie with string just under the rim. Cover with pleated foil, then tie again. Tie string over the top to make a loose handle to help you lift the hot bowl. Trim excess paper and foil so it hangs 5cm below the string (see Know-how).
- Put a trivet or upturned saucer in the base of a large deep pan (with a lid), add 5cm water, then bring to the boil. Lower the pudding into the pan, cover, then reduce the heat so the water is just simmering. Steam gently for 8 hours, checking the water level every hour and topping up with boiling water when needed. Remove the pudding from the pan and leave to cool. Replace the greaseproof paper and foil with new, then store (see Get Ahead).
- On the big day, steam the pudding, as above, for 1½ hours (see tip).
If you need to free up hob space, steam the pudding before cooking your lunch veg, then take off the heat. Covered, the pud will stay warm for ages.
Steam the pudding as in step 4, cool completely, then cover and store in an airtight container in a cool place for up to 2 months.
According to tradition, everyone in the household is meant to give the pudding mixture a stir as it’s being made, stirring from east to west, while making a wish.
To watch how to prepare a pudding for steaming, search ‘How to wrap a pudding for steaming’ at deliciousmagazine.co.uk.
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