No British holiday is complete without a figgy pudding! Also known as Christmas pudding, this festive sponge cake is known for its density and rich spices.
Chef Kieron’s pudding, which we sell annually at the farm, is a family recipe with 30+ ingredients. This is a slightly simplified version, which includes mixed dried fruit, candied fruit peel, citrus zests and brandy making it moist, sticky and supremely complex in flavours. Top with brandy butter and this traditional treat makes for a scrumptious holiday gift!
For the best results, we recommend starting 48 hours before serving time.
- 1 cup (160g) dried black raisins
- 1/2 cup (90g) candied lemon
- ⅓ cup (35g) walnuts
- ⅓ cup (45g) hazelnuts
- ¼ cup (54g) maraschino cherries
- 1 (204g) apple, finely diced
- 3 (15g) orange zests
- ½ cup (110g) brandy
- ⅓ cup (75g) cider
- ⅓ cup (71g) dark brown sugar
- ⅓ cup (40g) grated beef suet
- 1 cup (150g) all purpose flour
- ¾ teaspoon (3.5g) baking powder
- ½ teaspoon (1g) ground cinnamon
- ½ teaspoon (1.3g) ground ginger
- ½ teaspoon (1.3g) ground mace
- ⅛ teaspoon (0.3g) ground allspice
- ½ teaspoon (1.3g) Kosher salt
- 1 cup (110g) rolled oats, ground to a powder
- ½ cup (30g) fresh bread crumbs
- ½ teaspoon (2g) rosemary, finely chopped
- Place fruit, nuts, brandy and cider in a large bowl. Stir well to mix, cover and leave for 24 hours to soak.
- Combine brown sugar, grated beef suet, egg, egg yolk, and jelly in a bowl, whisking vigorously.
- Add to the fruit and nut mix.
- In a separate bowl, combine the remaining ingredients and whisk to blend fully.
- Fold ⅓ of the flour mix into the fruit mix and fully blend. Repeat this until all of the flour mix is added.
- Cover the bowl and leave overnight to rest in the fridge.
- Heavily butter a 1.5 qt enamel basin.
- Cover with a double sheet of parchment paper and a sheet of foil and tie it securely with string.
- Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours.
- Keep an eye on the water underneath and top it up with boiling water from the kettle from time to time.
- Let the pudding cool. Remove the parchment papers and foil, replacing them with fresh sheets.
- Place in the fridge to mature until Christmas day.
- On Christmas day, prepare your pudding by filling a saucepan with boiling water.
- Place a steamer on top of the pan and turn it down to a gentle simmer.
- Put the pudding in the steamer, cover and leave to steam for 2 hours and 15 minutes. Check the water from time to time and top it up a bit.
- Remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate.
- Warm a ladleful of brandy over direct heat, and as soon as the brandy is hot ask someone to set light to it.
- Place the ladle, now gently flaming, on top of the pudding – but don't pour it over until you reach the table. When you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheers of the assembled company!