Name: Steamed Figgy Pudding
Yield: Serves 8–10
Cuisine: British
Ingredients: 8 slices good-quality white sandwich bread, crusts removed and bread torn into pea-size crumbs; 1 teaspoon pure vanilla extract; ¼ cup (50 g) granulated sugar; 2 tablespoons chopped candied orange peel; 7 tablespoons (100 g) unsalted butter, at room temperature, plus more for the mold; 1 cup (240 ml) milk; 3 eggs; 2 cups (480 ml) water; ½ cup (70 g) dried currants; 1½ cups (225 g) dried figs, stemmed; 1½ cups (350 ml) heavy cream; 1 tablespoon grated orange zest; 1¼ cups (155 g) flour; ½ cup (100 g) firmly packed dark brown sugar

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

The Forme of Cury, published circa 1390, is among England’s oldest cookbooks. In it is a recipe for figgy pudding’s ancestor, fygey. Along with figs and raisins, it calls for “almande blanched [and] grynde . . . water and wyne, powdour gyngur and hony clarified” to be boiled, salted, and then served. Offered at the end of a meal or at teatime, the dense steamed pudding is a true British classic, here