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Bushyfox  (Level: 174.4 - Posts: 2403)
Thu, 27th Nov '08 3:30 PM


I made this'un last year, it was VERY popular!!

Christmas ginger-fig pudding

You will need a continuous FOUR hours to make this pudding: 1/2 hour for preparation, 3.5 hours for cooking.


375 g (12oz) soft dessert figs, chopped

200g (6.5 oz) large dried apricots, chopped (I didn't have any, so used dried cranberries)

60g (2 oz) finely diced glace ginger

200g (6.5 oz)butter

1/2 cup golden syrup

2 cups self-raising flour

3 cups fresh white breadcrumbs

75g ( 2.5 oz) pecans, chopped

3 eggs, lightly beaten

1/2 cup milk


There are two ways of doing this. You can use either a 2 litre (appx. 3.5 pint) greased pudding basin and line the base.....OR you can line a large basin with a pudding cloth, for ease of handling and then steam the pudding (minus the bowl) in a tightly-secured-with-string cloth, using a steamer-rack above the boiling water.

Make sure you spray the pudding cloth with a product like "Pam" spray....something like a canola-oil spray kinda thing. That makes it easier to peel the cloth off later.

If you elect to use the pudding basin, you will need to cover it with a sheet of baking paper (I have seen it called "Parchment" in the baking section of the market in AK).....then a sheet of foil over that. Secure with string around the rim. Stand it on a rack in a large saucepan, and fill 2/3 with water.

I cannot stress this sure to check frequently to ensure water-level is maintained!!

Into a medium saucepan, combine all the chopped fruit, the butter, sliced up, the golden syrup and 1/2 cup of water. Bring gently to the boil, stirring frequently, till butter is melted. Transfer to a LARGE bowl, and let stand 10 minutes.

Add the flour, breadcrumbs, pecans, eggs, and milk. Mix well. Spoon the mixture either into the greased and lined pudding bowl, or into the sprayed pudding cloth that is lining a bowl (Used to help keep it in shape till you can tightly tie the top with string).

Lower the pudding into the saucepan on the rack, making sure you have enough water to cover the rack if steaming, or 2/3 full if boiling in a pudding basin.

Cook for 3.5 hours, checking water level frequently. When done, allow to cool for several hours before turning it out. If using a basin, cover it with a plate, and carefully invert after you have removed string, foil and paper.

Dust the pudding with powdered sugar (icing sugar) and decorate with a sprig of holly.

Optional:~ Pudding can be flambeed with cognac prior to serving, and is best with a warm custard.

Optional:~ You could marinade the fruit in 1/2 cup brandy, rum, whisky or sherry a day in advance. (I did!...Rum...)

Pudding can be made 2 weeks in advance. Wrap tightly in foil and plastic wrap when it is cool, and freeze. Allow 48 hours in the fridge for it to thaw. Warm it by steaming or boiling again for 30-60 minutes.

Christmas Cheers!

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