The fig, although cultivated in southern Britain after its introduction by the Romans, was mainly imported from the Middle East in dried form along with other fruits such as currants and raisins. The dried fig was therefore beyond the means of most of the population and eaten only by the nobility although at special times of the year (Christmas and Palm Sunday) the less wealthy would somehow save up enough money to acquire dried fruits and spices for their celebrations. It is particularly associated with Christmas and the carol “We wish you a Merry Christmas” in the line “Now bring us some figgy pudding!”. The pudding is not to be confused, however, with Christmas or plum pudding which, although often include figs, are mainly made up of raisins, sultanas and currants.
Equipment
850ml pudding basin
Weighing scales
Baking paper
Large mixing bowl
Small bowl
Hand whisk
Kitchen foil
String
Large lidded saucepan
Preparation method
Grease the pudding basin with butter and place a buttered disc of greaseproof paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
Place the flour, breadcrumbs and suet in a mixing bowl.
Add the figs, dates, raisins, ginger, spices and orange zest and stir in thoroughly.
Place the eggs, cognac and orange juice in the small bowl and beat together with the hand whisk.
Add this to the dry ingredients and mix in until all the ingredients are evenly incorporated.
Pack the mixture into the basin and cover with a disc of buttered greaseproof paper.
Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin. Secure the foil with string tied under the rim of the basin, making sure you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin.
Cover the saucepan and steam for 4 hours making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before removing from the pan and turning out onto a serving dish.
Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoonFor tips and step-by-step instructions, see my guide on making puddings using a basin or mould.
Norman and Medieval
Serves:
8
Prep Time 30 minutesminutes
Cook Time 4 hourshours
Resting time 5 minutesminutes
Total Time 4 hourshours35 minutesminutes
Ingredients
50gself-raising flour
175gfresh white breadcrumbs
110gvegetable suet
175gdried figs, chopped
225gmedjool or zamli dates, stoned and chopped
75graisins
50gpreserved ginger, finely chopped
½tspmixed spice
Grated zest and juice of an orange
2large eggs
2tbspCognac
Generous quantity of freshly grated nutmeg
Nutrition
Nutrition Facts
Fig Pudding
Serving Size
134 g
Amount per Serving
Calories
500
Percent of Daily Value*
Fat
14
g
22
%
Saturated Fat
7.6
g
48
%
Cholesterol
56
mg
19
%
Sodium
61
mg
3
%
Potassium
457
mg
13
%
Carbohydrates
65
g
22
%
Fiber
5.6
g
23
%
Sugar
40
g
44
%
Protein
6.4
g
13
%
Calcium
69
mg
7
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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