Figgy pudding

Preparation method

1. 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.

2. In a bowl, mix together the flour, nutmeg, breadcrumbs, suet, dates and raisins.

3. In a separate bowl, whisk together the reserved brandy, orange zest and juice, ginger juice and eggs until well combined.

   Technique: Zesting citrus fruit

4. 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.

5. 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.

6. Unwrap the pudding basin and serve the pudding in slices with custard.

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 6