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Traditional Figgy Pudding (Christmas Pudding)

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A thoroughly authentic Figgy Pudding recipe, also known as Christmas Pudding and Plum Pudding!ย  It’s the perfect make-ahead dessert as the flavors only get better over time.ย  A household favorite for centuries, no traditional Christmas is complete without a Figgy Pudding!

Serve this Christmas Pudding with my homemade Vanilla Custard or Hard Sauce and for another traditional English steamed pudding be sure to also try our Spotted Dick!

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What is Figgy Pudding?  

If you’re familiar with the figgy pudding Christmas carol, We Wish You a Merry Christmas, you may have asked yourself at some point, “what is a figgy pudding anyway?”

All three of these names refer to a traditional English steamed cake-like dessert comprised of breadcrumbs, flour, suet, sugar, eggs, brandy, lemon zest, candied citrus peel, spices, and dried fruits (specifically raisins, currants, and golden raisins). With respect to the different names, the short answer is that figgy pudding can be considered a much earlier precursor of plum pudding and they’ve both come to be referred to as Christmas pudding.

Ingredients (hint: no figs or plums)

Figgy pudding dates back to the 14th century and was a much different dish than what we refer to as figgy pudding today.  It was more of a wet, sticky, thick porridge consisting of boiled figs, water, wine, ground almonds, raisins and honey.  It later evolved into incorporating ground meat and grains and then later still evolved into a steamed pudding that was made with raisins.

Where does the term “plum” pudding come from?ย  Plums were what the pre-Victorians called raisins, and dried fruits in general, and the name stuck. It wasn’t until 1845 when it first came to be called “Christmas Pudding” in Eliza Acton’s bestselling cookbook, Modern Cookery for Private Families.

And so we have three names that are still used in different regions of the English-speaking world.  In the U.S. it is more commonly called Figgy Pudding whereas in the UK and Ireland it is more commonly known as Christmas Pudding (or simply “pud”), or Plum Pudding.

As with many traditional Christmas desserts, plum pudding incorporates symbolism reflective of Christ such as the holly (representing the crown of thorns), and setting the pudding on fire (representing the passion of Christ).

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How Far in Advance Should I Make Christmas Pudding?

As with other Christmas goodies that are meant to be made in advance in order to allow their flavors to develop (e.g., Stollen, Lebkuchen, Printen, Springerle, Speculoos, etc), Christmas pudding was traditionally made several weeks before Christmas.ย  The brandy acts as both a preservative and draws out more flavor from the other ingredients.ย  So generally the longer the pudding matures, the more flavorful it will be.

In the UK, Christmas pudding was traditionally prepared on what is known as “Stir-up Sunday” (“stir-up” being a reference from the Book of Common Prayer), the last Sunday before Advent (typically the last Sunday in November, or 5 weeks before Christmas).  This was day the pudding ingredients would be assembled and the whole family would be involved “stirring up” the ingredients and then steam the pudding in pudding basins.  A popular tradition was to add a silver coin (six pence) to the pudding batter and whoever found the coin in their serving would have good luck.  Once cooked and cooled down, the puddings would be carefully wrapped and stored in the basement until ready for serving on Christmas.

Can I Omit the Alcohol?  

The brandy serves as a preservative for prolonging the shelf life of the pudding and also draws out more flavor from the ingredients as the pudding matures.  You can omit the brandy if you prefer but the pudding will need to be stored in the fridge (wrapped extremely well to prevent drying out) and consumed within a week.

How Long Should You Steam Figgy Pudding?

You’ll see different recipes recommending different times – anything from 3 hours to 8 hours.  There’s really no right or wrong to this but if you are using suet, which is traditional and what we recommend for the best texture, you’ll need to steam it for at least 4 hours, preferably longer as it takes suet a long time to break down (longer than butter) and to create the air pockets that gives desserts like this their characteristically soft texture.

The longer you steam the pudding the darker it will become, more closely resembling the pictures of traditional plum pudding you’ve seen.  If you want that traditional dark brown color, steam it for closer to 8 hours.

It is very difficult to over-steam a pudding so if you’re uncertain, just keep steaming until your pudding is a rich, dark color.

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How Long Does Figgy Pudding Keep?

Three elements are key to a lengthy storage time:  The alcohol and sugar content (preservatives) and proper storage.  The pudding needs to be wrapped very tightly and stored in a cool place that is fairly dry but with enough humidity to keep the pudding from drying out.  The ideal, and traditional, storage space is a basement or cellar.  As long as it is cool but not freezing, a balcony or sheltered area outside out of sunlight will work too.   If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out.

Properly stored, plum pudding will keep for several weeks.  (Traditionally it would even be stored for several months, even as long as a year or more, though that makes me a bit nervous.)  You can also freeze the pudding for up to a year.  Make sure it is well wrapped in two layers of plastic wrap, then aluminum foil, then place it in a freezer bag or airtight container.

How to Reheat and Serve Figgy Pudding

After your pudding is done maturing and you’re ready to serve it, unwrap it, place it back in the pudding mold, cover and re-steam it for 30-60 minutes or until heated through.  Alternatively you can cover and microwave the pudding.

The traditional way to serve the pudding is to pour some more brandy over it and set it on fire, letting the fire burn down and then serve it with Hard Sauce, also known as Brandy Butter in the UK.  Though hard sauce is traditional you can also serve it with a dusting of confectioner’s sugar, some whipped cream, brandy sauce, English custard, ice cream, or lemon sauce.

How to Light a Christmas Pudding

To set your Christmas pudding on fire pour some brandy, 3-4 tablespoons, into a soup ladle.  Hold the ladle over a flame, tipping it slightly to allow the brandy to catch the flame.  Once the brandy is on fire, slowly pour the flaming ladle over the top of the pudding; the fire will transfer to the pudding.  Wait for the fire to naturally extinguish and then serve the pudding.

Traditionally the pudding is brought to the table, the lights are turned off, and the pudding is set aflame for everyone to see.  It’s a guaranteed crowd-pleaser that will elicit “oohs” and “ahhs”!

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Figgy Pudding Recipe

Let’s get started!

Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl.  Pour the brandy over and stir to combine the mixture.  Cover and let sit overnight to allow the brandy to fully penetrate the fruit.

dried fruits brandy

The next day, place the breadcrumbs, flour, brown sugar, baking powder, salt, and spices in a bowl and stir to combine.

In another bowl add the soaked dried fruit mixture, grated apple, suet, lemon and orange zest, black treacle, and egg.  Stir to combine.

combine dry and wet ingredients

Add the dry mixture to the fruit mixture and stir to thoroughly combine it.  It will be thick and sticky.

Generously butter your 2 liter pudding mold and scoop the batter into the mold, pressing down and smoothing the top.

Cut a circle out of parchment paper the same diameter as the top of the pudding mold.  Lightly butter the paper and place it, butter side down, on top of the batter.  Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold.  If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks.  Trim off excess paper.

Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you’re tying it and then remove the rubber band).

Note:  If your mold comes with a lid as mine does, I still like to add a layer of parchment paper before securing the lid.

scoop filling into mold

Bring a large pot of water to a very low simmer.  Place a folded cloth on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.

Lower the pudding mold down into the water on top of the folded cloth.  The water level should come up to the halfway point of the pudding mold.  Cover the pot with the lid.

Steam the pudding over very low heat for approximately 8 hours.  Check periodically to ensure the water level is still at the halfway point and add more water as needed.

The longer the pudding steams the darker in color it will become.

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When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes.  Then invert the pudding on a plate.  Let it sit until the pudding slides out onto the plate.  Let the pudding cool completely.

To store, if you are freezing it wrap it tightly in at least two layers of plastic wrap, then wrap with foil, and place it in a ziplock freezer bag.  remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil.  Wrap tightly.  Store it in a cool, dark place, preferably a basement.  If you don’t have a cool, dark place you can store it in the fridge but first butter the parchment paper before wrapping the pudding to help retain moisture.  See storing guidelines section of blog post for more info.

invert mold onto plate

When you’re ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.

You can light the pudding just before serving (see blog post section on how to light a pudding) and then serve with  Hard Sauce, also known as Brandy Butter in the UK.  Alternatively you can serve it with a dusting of confectioner’s sugar, some whipped cream, brandy sauce, English custard, ice cream, or lemon sauce.

Enjoy!

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For more traditional British favorites, be sure to try our:

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Traditional Figgy Pudding (Christmas Pudding)

Also known as Plum Pudding and Christmas Pudding, this Figgy Pudding is the perfect make-ahead dessert as the flavors only get better over time.ย  A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!
4.99 from 194 votes
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Dessert
Cuisine British, english
Servings 8
Calories 567 kcal

Ingredients
 
 

Instructions
 

  • Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl.ย  Pour the brandy over and stir to combine the mixture.ย  Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
  • The next day, place the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and stir to combine.
    In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg.ย  Stir to combine.
    Add the dry mixture to the fruit mixture and stir to thoroughly combine it.ย  It will be thick and sticky.
    Generously butter your 2 liter/3.5 pint pudding mold and scoop the batter into the mold, pressing down and smoothing the top.
  • Cut a circle out of parchment paper the same diameter as the top of the pudding mold.ย  Lightly butter the paper and place it, butter side down, on top of the batter.ย  Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold.ย  If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks.ย  Trim off excess paper.
    Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you're tying it and then remove the rubber band).
    Note:ย  If your mold comes with a lid as mine does, I still like to adda layer of parchment paper before securing the lid.
    Bring a large pot of water to a very low simmer.ย  Place a folded cloth or trivet on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.
    Lower the pudding mold down into the water on top of the folded cloth.ย The water level should come up to the halfway point of the pudding mold.ย Cover the pot with the lid.
    Steam the pudding over very low heatย for approximately 8 hours.ย  The water should not be boiling, it should be steaming. Check periodically to ensure the water level is still at the halfway point and add more water as needed.
    The longer the pudding steams the darker in color it will become.
  • When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes.ย  Then invert the pudding on a plate.ย  Let it sit until the pudding slides out onto the plate.ย  Let the pudding cool completely.
    To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil.ย  Wrap tightly.ย  Store it in a cool, dark place, preferably a basement.ย  ย If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out.ย ย Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding.
    When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.
    You can light the pudding on fire just before serving (see blog post section on how to light a pudding) and then serve with Hard Sauce (i.e., brandy butter) or powdered sugar, whipped cream, English Custard, ice cream, or lemon sauce.ย 

Nutrition

Calories: 567kcalCarbohydrates: 97gProtein: 8gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 389mgPotassium: 560mgFiber: 5gSugar: 44gVitamin A: 71IUVitamin C: 2mgCalcium: 121mgIron: 3mg
Keyword Christmas Pudding, Figgy Pudding, Plum Pudding
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet December 15, 2020

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.99 from 194 votes (166 ratings without comment)

168 Comments

  1. I’ve made this for two Christmases and it is DELICIOUS! I do substitute dried figs for the currents because we love them. I start soaking the fruit in rum (I tried brandy, but we like rum better) a month ahead. I also double the recipe because one just isn’t enough, LOL. We put a brown butter hard sauce over it. It’s totally delicious!

  2. I was just wondering how early in advance you should make this before serving? a few weeks or months? I’ve read that these deserts need some time to age. Any advice would be welcomed greatly.

    1. Hi Logan, it’s definitely very subjective. The pudding can be eaten the same day and it’s delicious, or you can wait a few days, couple of weeks, even months. I personally don’t care for the really aged flavor or the increased boozy flavor that comes from aging/adding more alcohol. I enjoy it the same day or up to a week of aging but that’s me and it purely comes down to personal taste.

  3. I agree with all the positive reviews, this Christmas pudding is very authentic. I enjoyed all the background history and information and appreciate the time and research you put into your recipes. You clearly have a passion for what you do and it shows. This Christmas pudding is rich, moist, very flavorful, and a real show piece for table. Thank you for sharing this recipe and so many others.

  4. Christmas pudding perfection! I know it’s only April but I had a craving, lol. Plus I’ve been wanting to find a good recipe so I’m prepared this coming Christmas season. My search has finally been rewarded, this is a truly authentic and thoroughly delicious pudding! Can’t wait to make it again, this time actually for Christmas! :)

  5. I’m a bit late reporting back as it is March, but I wanted to let you know that I made this for our Christmas Eve dinner and it received high praise from everyone around the table. I served it with your brandy butter which was perfect. This will now be a new annual tradition. Thank you very much. Cathy

  6. Is it normal that my pudding smells meaty when cooking? We did not use alcohol became kids arenโ€™t fan of the taste but now I worry it will will not taste goodโ€ฆ.๐Ÿ˜Œ I live in Canada and found beef suet at the grocery storeโ€ฆ

  7. I love your site and I’m using a number of your holiday creations. I have a question about the Christmas Pudding and similar steamed puddings: Has anyone tried to cook these puddings by using a Pressure Cooker? I’d love to know if they could produce the necessary caramelization in less time than the traditional steaming.

    1. Hi Molly, yes you can and there are a number of “how to” YouTube videos on how to do that. Another option is to steam it in a bowl, like a mixing bowl; grease the bowl and then seal the top with a layer of buttered greaseproof paper and aluminum foil. These layers are placed on top with a pleat in them to allow for expansion of the pudding as it steams. There are likewise many YouTube videos on how to properly cover the bowl for steaming pudding.

  8. This really turned out well. But I have a quick question. You mentioned you have a lid on The pan you put the pudding in. We don’t have a lid, and the water drips down off the lid of the pot onto the parchment paper and makes the top of the pudding wet. Could I tent my pan with aluminum foil to keep the water off? Would that replace a lid?

    1. Hi Kim, I’m so you enjoyed it, thank you! :) Yes, using foil is fine. You want to create something of a steam bath and foil will certainly do the job of trapping in the steam. Also, if your actual pudding mold doesn’t have a lid be sure to seal it with aluminum foil as well to prevent water from getting in.

  9. So many highly recommended homemade recipes within this recipe. This is NOT a 25-minutes recipe! More like a full week of cooking. I’ll pass.

  10. Made multiple small ones (350gms each). I substituted the suet with frozen butter, used home made spice powder and baked them in a water bath for 2hrs at 180ยฐC.
    Got very good reviews.
    Also managed to store them for 3 months.

    1. Hi Patty, I haven’t tried it but most reputable sources recommend vegetable shortening as the best substitute because of its similar melting point, though the texture and flavor of the pudding will be different. I hate to recommend vegetable shortening because I personally avoid the stuff like the plague, but that is an option.

  11. Hi! I loved this recipe, and as I live in the United States in America, suet it is a little hard to find. We got some from a butcher, should I render it or chop it?

  12. Don’t know what I did wrong. I followed the directions closely except the amount of brandy…I used about 2X or 3X the amount. The pud smelled wonderful and looked exactly as in the pictures above. However, it was extremely bitter and everyone agreed there was something very wrong with it. I do not think I “burned” it and I like the taste of brandy so I don’t think that was the issue. Almost like I used waaay too much orange zest or something. Anyway, if I can figure that out, I may try again

    1. Hello Mark I’m just taking a guess but if you did the citrus zest yourself perhaps you went to deep when grating. If you got any of the pith which is the white stuff just below the yellow or orange if you got any of that is likely what made the really bitter taste. Hope that helps, good luck!