Herodotus pudding
Why this pudding is named after Herodotus, ‘The Father of History’, is not clear. It may be that the ingredients of figs, raisins and honey are associated with Greece so to name it after an ancient Greek historian seemed appropriate. Eliza Acton’s original recipe results in a very crumbly, fatty pudding. I have adapted it to make a more pleasing consistency.
Preparation method
Grease the pudding basin with butter and place a disc of baking 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 all the dry ingredients into the mixing bowl and mix together well.
Place the honey in the small saucepan and heat until very runny.
Add the honey, alcohol and beaten eggs to the dry ingredients and mix in thoroughly.
Place the mixture into the prepared pudding basin and cover with a disc of buttered baking 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 reduce the heat.
Simmer the pudding for 3 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 spoon.
For tips and step-by-step instructions, see my guide on making puddings using a basin or mould. 
