Name: Figgy Pudding
Yield: Serves 4-6
Cuisine: United Kingdom
Ingredients: Custard Sauce or clotted cream, for serving; Boiling water, for steaming; 6½ tablespoons (60 g) dried currants; 14 oz (400 g) dried figs; ½ cup (120 ml) fruity red wine or red port; 3 tablespoons golden syrup; Unsalted butter, for the mold; ¾ cup plus 2 tablespoons (110 g) flour; ½ cup (120 g) firmly packed dark brown sugar; 1½ cups (60 g) fresh bread crumbs; 4 teaspoons Cointreau; 5 tablespoons (75 ml) stout or other dark beer; 2 eggs, lightly beaten; Pinch of salt; ½ teaspoon ground nutmeg; 1 teaspoon mixed spice; 1 teaspoon baking powder; 2 oz (60 g) shredded suet (about ½ cup)

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Official Downton Abbey Christmas Cookbook

By Regula Ysewijn

Published 2020

About

Just as the “plum” in plum pudding refers to raisins or currants (before Victorian days, the word plum was used for any dried fruit), the “figgy” in figgy pudding refers to raisins or currants. But that is not all these two puddings share. Figgy pudding is actually just another name for plum pudding, a British Christmas-table staple. Some ascribe the coining to the fact that the speckled flesh of the fig resembles the speckled look of plum pudding. But in time, people did start to ma

Ingredients

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Ingredients

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