Get this recipe sent to your inbox, plus
new home-style recipes from An Amateur Cook every week.
I didn’t grow up eating figgy pudding.
I grew up hearing about figgy pudding. In songs. In movies. In those cosy British Christmas scenes where everyone’s laughing, the fire’s going, and someone dramatically brings out this dark, steaming dessert like it’s a sacred object.
For years, I assumed figgy pudding was either impossible to make or tasted like disappointment.
Then, one December cold, quiet, and a little too reflective, I decided to finally try a Christmas Figgy Pudding Recipe for myself. No big plan. Just curiosity, a counter full of dried fruit, and that familiar “what if I mess this up?” feeling I’ve learned to ignore.
What came out of the pot surprised me. Deep, rich, warm, and honestly… comforting. This wasn’t just dessert. It felt like history in a bowl. A little messy, a little boozy, very unapologetic.
Now, this Figgy Pudding Recipe has become something I look forward to every year, not because it’s flashy, but because it slows everything down.
Table of Contents
Christmas Figgy Pudding Recipe
A rich, traditional steamed Christmas pudding packed with brandy-soaked dried fruits, warm spices, citrus zest, apple, and suet, slowly cooked for deep flavor and classic festive richness.
2tablespoonsfinely chopped walnuts or almondsoptional
1/2cupbrandy
2cupsfresh white breadcrumbstoast the bread and then pulse in a food processor until you have crumbs
1/2cupall-purpose flour
1/2teaspoonbaking powder
1/2teaspoonsalt
1teaspoonmixed spice
or homemade mixed spice
1teaspoonground cinnamon
4ouncesshredded beef suet
1cuppacked dark brown sugar
2large eggslightly beaten
one small applepeeled, cored, and grated
1tablespoonblack treacle or molasses
zest of one lemon
zest of one small orange
homemade Hard Sauce
Equipment
Mixing bowls
Measuring cups
Measuring spoons
Wooden spoon or spatula
Grater
2-liter / 3.5-pint pudding mold with lid
Parchment paper
Kitchen string or rubber band
Large deep pot with lid
Trivet or folded cloth
Kettle or saucepan (for hot water)
Method
Place the raisins, sultanas, currants, almonds, and candied citrus peel in a large bowl. Pour the brandy over the fruit, stir well, cover, and leave overnight so the fruit fully absorbs the liquid.
The next day, combine the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and mix until evenly blended.
In a separate bowl, add the soaked fruit mixture along with the grated apple, black treacle, suet, lemon zest, orange zest, and egg. Stir until well combined.
Add the dry ingredients to the fruit mixture and mix thoroughly. The batter will be thick and sticky.
Generously butter a 2-liter (3.5-pint) pudding mold. Spoon the batter into the mold, pressing it down firmly and smoothing the top.
Cut a circle of parchment paper to fit the top of the mold. Lightly butter one side and place it butter-side down on the batter. Tear two larger pieces of parchment paper to cover the top and partially down the sides of the mold. If the batter reaches the top, fold a pleat in the center of the paper to allow room for expansion. Trim any excess paper.
Secure the parchment by folding it down around the sides and tying it tightly with string. A rubber band can help hold it in place while tying. If the mold has a lid, place the parchment on first, then secure the lid.
Bring a large pot of water to a very gentle simmer. Place a folded cloth or trivet in the bottom of the pot to prevent direct contact between the mold and the pot.
Lower the pudding mold into the pot, resting it on the cloth. The water should reach halfway up the sides of the mold. Cover the pot with a lid.
Steam the pudding over very low heat for about 8 hours. The water should steam gently, not boil. Check occasionally and add more water as needed to maintain the halfway level. The longer it steams, the darker the pudding will become.
Carefully remove the mold from the pot and let it rest for 5 minutes. Invert it onto a plate and allow the pudding to release naturally. Let it cool completely.
To store, remove the parchment and wrap the pudding in clean parchment paper, followed by aluminum foil. Wrap tightly and store in a cool, dark place. If refrigerating, wrap tightly in two layers of plastic wrap plus foil to prevent drying. For freezing, follow the same wrapping method and place in a freezer-safe bag.
To reheat, steam the pudding again for 30 to 60 minutes until heated through, or microwave it in a covered, microwave-safe container to retain moisture.
If desired, flame the pudding just before serving and serve with hard sauce (brandy butter), powdered sugar, whipped cream, custard, ice cream, or lemon sauce.
Why I Keep Coming Back to It – Ethan’s Honest Take
• It Feels Like Old Christmas: This dessert tastes like tradition, even if you didn’t grow up with it.
• Rich Without Being Fussy: Once it’s mixed, it mostly takes care of itself.
• The Smell Alone Is Worth It: Spices, citrus zest, and brandy make the whole kitchen feel festive.
• Perfect Make-Ahead Dessert: It actually gets better as it sits, which is rare and beautiful.
• A Little Dramatic (In a Good Way): Steaming it, unmolding it, serving it warm it’s an event.
• Not Too Sweet: Deep flavour beats sugar overload every time.
• Comfort Food for Cold Nights: This is the kind of dessert that tells you to slow down.
Real-Life Cooking Notes from Ethan!
• Homemade Candied Peel Matters: I’ve tried shortcuts. Homemade really does make a difference here.
• Brandy Isn’t Just for Booze: It adds warmth and depth, not just alcohol.
• Fresh Breadcrumbs Only: Store-bought crumbs won’t absorb flavour the same way.
• Don’t Skip the Zest: Lemon and orange zest brighten everything.
• Suet Sounds Scary — It’s Not: It melts into the pudding and keeps it rich and moist.
• Steam Gently: Rushing the steam can dry it out. Low and slow wins.
• Let It Rest Before Serving: The flavours settle and deepen if you give it time.
• Hard Sauce Is Non-Negotiable: Trust me, it completes the whole experience.
Leave a Reply