Fig Pudding

A rich and traditional steamed dessert, Fig Pudding is made with finely chopped figs, breadcrumbs, suet, and warm spices. Moist, aromatic, and deeply flavorful, this comforting pudding is best served hot with a classic wine foam sauce — a perfect finale to a hearty meal.

Ingredients

• 8 oz breadcrumbs
• 8 oz figs, finely chopped
• 6 oz shredded suet
• 2 eggs
• A scrape of nutmeg
• ½ pint milk
• 6 oz sugar

Method

1. Prepare the dry mixture:

   • Begin by chopping the figs very finely using a sharp knife or food processor.
   • In a large mixing bowl, combine the breadcrumbs, chopped figs, sugar, shredded suet, and a scrape of nutmeg.
   • Mix thoroughly with a wooden spoon so that the suet and figs are evenly distributed among the breadcrumbs.
   • The nutmeg adds a subtle warmth and depth of flavor to the pudding.

2. Incorporate the wet ingredients:

   • In a separate bowl, beat the eggs lightly until smooth.
   • Pour the beaten eggs into the dry mixture, followed by the milk.
   • Mix everything together until you get a thick, moist batter.
   • The consistency should be slightly heavy but well-combined, ensuring the breadcrumbs soak up the liquid evenly.

3. Prepare for steaming:

   • Grease a pudding basin generously with butter or oil to prevent sticking.
   • Spoon the mixture into the basin, pressing it down gently to remove any air pockets.
   • Cover the top with a double layer of greased parchment paper or foil, tying it securely around the rim with string.
   • Ensure there’s a small fold in the paper to allow for expansion during steaming.

4. Steam the pudding:

   • Place the prepared basin into a large steamer or a deep pan with a tight-fitting lid.
   • Pour in boiling water so that it reaches halfway up the sides of the basin.
   • Steam the pudding gently for 3 hours, checking periodically to ensure the water level remains constant — top up with more boiling water as needed.
   • The slow steaming allows the figs to soften completely, blending their sweetness into the rich, moist texture of the pudding.

5. Serve:

   • Once cooked, carefully remove the basin from the steamer.
   • Let it rest for a few minutes before turning it out onto a warm serving plate.
   • Serve the Fig Pudding hot, ideally with wine foam sauce or warm custard for a truly traditional experience.

Chef’s Tips

• For extra flavor, soak the chopped figs in a tablespoon of brandy or warm water for 30 minutes before adding them to the mixture.
• If you prefer a lighter texture, substitute half of the suet with grated butter.
• The pudding can be made a day in advance and reheated by steaming for 30 minutes before serving.
• For a non-alcoholic pairing, serve with vanilla custard or a drizzle of caramel sauce.