175g/6oz dried figs
100ml/3½fl oz brandy
50g/2oz self-raising flour
1 tsp freshly grated nutmeg
100g/3½oz shredded vegetarian suet
225g/8oz chopped dates
90g/3¼oz golden raisins
1 orange, zest and juice only
5cm/2in piece fresh root ginger, grated or juiced to retain only the juice
2 free-range eggs
butter, for greasing
custard, to serve
Place the figs into a bowl and pour over the brandy. Leave to soak overnight, then drain (reserving the brandy) and roughly chop the figs.
In a bowl, mix together the flour, nutmeg, breadcrumbs, suet, dates and raisins.
In a separate bowl, whisk together the reserved brandy, orange zest and juice, ginger juice and eggs until well combined.
Add the brandy mixture into the flour mixture and mix well to combine, until smooth and free of lumps. Stir in the figs, then spoon the mixture into a 1 litre/2 pint pudding dish and cover with buttered greaseproof paper followed by cloth or kitchen foil. Secure well with kitchen string.
Steam in a large pan of water for four hours, topping up the water as necessary throughout, or until the pudding is cooked through and springy to the touch.
Unwrap the pudding basin and serve the pudding in slices with custard.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.