Holidays: Figgy Christmas Pudding by Recipe Cottage

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	Figgy Christmas Pudding

		FIGGY CHRISTMAS PUDDING 8 oz dried figs 8 oz breadcrumbs 8 oz suet 8 oz sultanas 8 oz raisins 8 oz currants 8 oz brown sugar 4 oz mixed peel 2 oz flaked almonds 2 oz plain flour 1 tsp mixed spice Juice and rind of 1 lemon 1/4 pint rum or brandy 4 large eggs pinch of salt milk (if necessary) (All weights and quantities are Imperial.) Cook the figs in a little water until they are soft and can be mashed up with a wooden spoon. Keep adding water to avoid their drying up; it takes quite a long time for them to get soft enough. Mix everything together in a large bowl. If it isn't wet enough to mix add a little milk. Pack the mix into greased pudding basins and cover with greaseproof paper: tie it down tightly with string, and make a loop from one side to the other to act as a handle. The pudding expands while cooking, so if you cram your basins to the very top, as I do, make a pleat in the paper to accommodate the expansion. Put the basin on a trivet in a covered pan with enough water to come half-way up the side; bring it to the boil. Reduce the heat and simmer for eight hours; add more water from time to time as necessary. Cook in the same way for another two hours on Christmas Day. The British tradition is to decorate it with a sprig of holly and bring it in covered with flaming brandy. Serve with cream or brandy butter. This pudding is very filling. If you don't have enough people to eat both puddings, the second one will keep perfectly well until next year in a dry larder! Any leftovers can be heated in a microwave for another day. Note: Should be made about a month before Christmas .