Steaming Fig Pudding

"This recipe is a knock on effect of making my fig brandy ( ) as it leaves some lovely brandy soaked figs. What came from weeks of thinking while the figs soaked was a great idea for a steamed pudding."
photo by AskCy photo by AskCy
photo by AskCy
Ready In:
1hr 15mins
1 portion each




  • Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - ) you might want to leave yours for a few days in just orange juice or a drink of your choice.
  • Use the mixer to stir the flour, suet and sugar together.
  • Use the blender to make a purée from the figs.
  • Mix the flour and fig purée together.
  • Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are).
  • Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix.
  • Fill each ramekin but leave a little space at the top as they will rise up.
  • cover with foil and steam for 45 minutes in a double boiler type pan.
  • Serve with custard, cream or icecream.
  • (note - if you have used brandy soaked ones, don't give them to the children and don't drive !).

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First started cooking like most people with my mother and grandmother when I was a small child. Even back then I like to mess with food and create different things (pizza toast, cheese spread toasted, fried bread made by buttering the bread and toasting it under the grill..) you can see I was heavily influenced by toast back then but I was only 8 or so... By about 12 I'd started helping out on a sunday with the cooked breakfast, sometimes even doing it all. Since then I've cooked for myself and then for my family and now very extended family. However my real passion for food took off after going on holiday and trying wonderful new dishes that I'd previously never even heard of. This meant once home I'd be having a go at recreating what I'd had... This is still what I'm doing today along with coming up with new and different twists on things and improving on recipes I've made and dishes I've had... welcome to my World LOL Steve
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