Fig & Ginger Pudding

A modern twist on a traditional Christmas classic,this Fig and Ginger Pudding by Lilli Reed is simpleto create, with a bit of time up your sleeve andsome preparation. The smell of the puddingsteaming is enough to feel like Christmas is justaround the corner.

Ingredients

Pudding

250 g butter, at room temp
1 ¼ cup dark brown sugar
4 eggs
2 tsp cinnamon
2 tsp dried ground ginger
1 tsp clove or mixed spice
Zest of one orange, finely grated
2 cups breadcrumbs
1 cup plain flour
1 apple, grated
1/3 cup milk

Fruit Mixture

1 cup dried currants
1 ½ cup raisins
1 cup sultanas
1 cup dried figs, chopped
1 cup chopped glace fruit ormixed peel
1 cup brandy

Method

1.
The night before steaming the pudding, make the fruit mixture. Mix all theingredients together in a large bowl, stir well until all the fruit is coated bythe brandy. Cover tightly and store overnight or up to a week.

2.
Grease (and line the base if required) your pudding basin/steamer (2 litre).

3.
Using a stand-mixer, beat butter and sugar together until smooth andlightened in colour. Add eggs, one at a time - beating in between additions.Add the spices and zest and mix until incorporated.

4.
Transfer the mixture to a large mixing bowl. Add the fruit/brandy mixture,flour, breadcrumbs, apple and milk and mix to combine ensuringeverything is evenly incorporated.

5.
Spoon the mixture into your prepared pudding steamer. Place a sheet ofbaking paper over the steamer, followed by a piece of foil. Secure with thepudding steamer lid. Trim away excess paper and foil. Ensure there is agood seal. 

6.
Place the pudding steamer in a large saucepan with enough boiling waterto come halfway up the sides of the steamer. Cover the saucepan with a lidand steam for 4 hours. Ensure to check every so often, to top up the waterlevels if needed.

7.
Stand the pudding for 30 minutes before turning out.

Notes:Pudding can be made up to 3 weeks in advance. Store tightly covered inbaking paper, then foil, or alternatively freeze for up to 6 months. If thepudding is frozen, thaw for one full day. You can return the pudding to thesteamer for 1 hour (following the recipe’s instructions), prior to serving.Serve pudding with custard, cream, or ice-cream.