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Print this Recipe    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 .

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