Christmas figgy pudding recipe

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This brilliantly boozy Christmas figgy pudding is spiked with both Guinness and brandy, studded with dried fruit, and lightly spiced with ginger.

Christmas figgy pudding
(Image credit: Alamy Stock Photo)
Serves6–8
SkillMedium
Preparation Time20 mins
Cooking Time5 hours (steaming time)
Total Time5 hours 20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories754 Kcal38%
Sugar93.7 g104%
Fat28.7 g41%
Saturated Fat12.3 g62%
Salt0.52 g
Protein7.3 g15%
Carbohydrates118.5 g46%
Salt0.52 g

This brilliantly boozy Christmas figgy pudding is spiked with both Guinness and brandy, studded with dried fruit, and lightly spiced with ginger and mixed spice.

Even beginners will have no problem whipping up this Christmas pudding (opens in new tab) with the help of our handy step-by-step video. Figgy pudding dates back to Medieval times, as is another name for classic Christmas pud or plum pudding. For best results, make this pudding several weeks before the big day, so it's got plenty of time to absorb all the flavours. Stir-Up Sunday (26th November) is the ideal time to prepare the pud, but even a couple of weeks before Christmas is fine.

Ingredients

  • 750g mixed dried fruit
  • 250g (8oz) dark muscavado sugar
  • 60g (2oz) plain flour
  • 150g (5oz) breadcrumbs
  • 250g (8oz) shredded vegetable suet
  • 1 level tablespoon ground mixed spice
  • 1 level teaspoon ground ginger
  • 2 medium eggs
  • 200ml (7 fl oz) Guinness
  • pinch of Bicarbonate of soda, baking powder and salt
  • 1.25litre (2pint) pudding basin, greased
  • 3-4 tablespoons brandy, to flame
  • Brandy butter balls, to serve

WEIGHT CONVERTER

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Method

  1. Place the dried fruit, brown sugar, flour, breadcrumbs, suet and spices into a large bowl and mix well.
  2. Lightly beat the eggs into the Guinness and add the baking powder, salt and bicarbonate of soda.
  3. Stir the Guinness into the dry ingredients and mix well.
  4. Spoon the mixture into the pudding basin, pressing down well so that it all fits in the basin. Cover with a layer of baking parchment, held in place with an elastic band.
  5. Place the pudding in the top of a steamer, and steam for 4/½-5 hours, ensuring that the steamer does not boil dry. Remove from the steamer and leave the pudding to cool. Cover with fresh baking parchment and store in the fridge for up to 3 months.
  6. Steaming is the best way to reheat the pudding, and helps the rich dark colour to develop. Steam the pudding for 1-2 hours to reheat thoroughly.
  7. To flame, place the pudding on a warmed serving plate, place holly on top and place on table. Heat the brandy in a small saucepan and pour around the base of the pudding and ignite. Serve with brandy butter balls.

Top tips for making Christmas figgy pudding... 

Steaming is by far the best way to prepare your Christmas figgy pudding. Although it’s technically possible to cook your pud in the microwave, it’s not recommended as you may well end up with a sticky, tough mess. 

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Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.