Steam the puds as above to reheat –
they'll take half the time they took to
cook, to heat through.
Butter a 500ml, a 1-litre and a 2-litre
pudding bowl, then line the base of
each with a circle of baking parchment.
Butter 3 large sheets of greaseproof
paper, lay each on a large sheet of foil
butter side up, and fold a pleat in the
middle of each.
Roughly chop 250g of the figs and set
aside. Put the remaining figs, butter and
brandy into a food processor and whizz
until smooth-ish, then scrape into your
largest mixing bowl. Tip in the chopped
figs, mixed vine fruits, grated apple,
sugars, breadcrumbs, flour and allspice.
Stir everything together, allowing as
many helpers to give a stir and adding
as many wishes as you like. Divide
between the pudding bowls and
smooth the surfaces.
Cover the puds with the buttered
paper-foil sheets, tie with string and trim. Lower the puds
into separate saucepans with upturned
saucers or scrunched up bits of foil in
the bottom (so the puds don’t touch the
bottom), then fill each pan with enough
boiling water from the kettle to come
halfway up the sides of the bowl. Cover
with a lid and simmer the small pud for
1-1½ hrs, medium for 2-2½ hrs and
large for 3 hrs, topping up the water as
needed. Remove and leave to cool. If
giving as a gift, put a new piece of
parchment on top. Will keep in a cool,
dry cupboard for up to a year.