Figgy Christmas pudding

Figgy Christmas pudding

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(13 ratings)

Prep: 1 hr Cook: 1 hr - 3 hrs


Makes a 500ml, 1-litre and 2-litre pudding
A classic that every Christmas table should have. Make ahead and simply steam the puds to reheat on the big day

Nutrition and extra info

Nutrition: per 500ml pudding

  • kcal1262
  • fat34g
  • saturates21g
  • carbs228g
  • sugars184g
  • fibre12g
  • protein13g
  • salt1.57g


  • 250g pack butter, softened, plus extra for the bowls and paper



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 750g dried figs



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 150ml brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 700g mixed sultanas and raisins (we used Waitrose mixed vine fruits from the Wholesome range)
  • 3 eating apples, peeled, cored and grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 175g light muscovado sugar
  • 175g dark brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 200g breadcrumbs
  • 200g self-raising flour
  • 1 tbsp allspice


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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amp1043's picture
1st Dec, 2019
First of all I have to say that I don't understand the logic of this recipe. Making 3 different sizes and cooking in 3 different pans for 3 different times seems way too confusing. That said - I made a third of the recipe and it was exactly right for a 1 litre pudding bowl. I steamed in a 350W slow cooker for 2.5 hours (will do for 3 hours next time) and am more than happy with the way it turned out and tasted. Just wonderful! And I will definitively be making it again.
17th Nov, 2018
This recipe is delicious.
5th Dec, 2017
Delicious, this is my third year in a row making this for Christmas dinner. Last year I used Sailor Jerry's rum instead of brandy, this year I halved the recipe to make a smaller one to serve 4 greedy people. Easy to make, cheap ingredients. Just mind that the figs don't burn out your food processor!
13th Dec, 2015
I made this a few weeks ago and just tried one of the little ones to make sure they were ok before giving to others. All I can say is, oh my! So very good! This will b an annual ritual now I think. I microwaved it. 1 min in the bowl, then another 1.5 mins in the bowls we ate from. Cognac flamed over then brandy cream on top. Wonderful!
27th Dec, 2014
I have always wanted to try this and finally did this year! I halved the recipe and made one 2lt pudding. It seemed quite dry and I had to re read the recipe to see if I had missed an ingredient but went with it and boy was it was a hit all round, tasty, moist, lighter than traditional Christmas pudding and I will definitely be doing it again :)
21st Jan, 2014
Made it for the first time this Christmas and it as a massive hit. Everyone said that it was nicer than a traditional Christmas pudding. Will definitely be making again this Christmas.
22nd Oct, 2013
I made the figgy pudding for my husband Christmas 2012, he loved it. I made one big one, and as I don't like figs I wrapped the other half in greaseproof paper followed by tin foil and place into an airtight container for this Christmas. I'll let you know if it has improved with age.
28th Dec, 2012
Made several of these back in November and wondered how they'd be... They're delicious and made a fantastic contribution to our festive food (with enough to give one to my parents as they go home).
27th Dec, 2012
I calculated the recipe to make a litre pudding. Wow it was fantastic. I was a bit worried because like other people have mentioned it did not fill the bowl. However, Hubby said it was the best i had ever made so i will keep making this one for sure!
23rd Dec, 2012
Is there a substitute for the brandy? (non-alcoholic)


25th Nov, 2018
Can this be steamed in a slow cooker?
goodfoodteam's picture
27th Nov, 2018
Thanks for your question. We haven't tested this but would suggest popping the large pudding in the slow cooker with boiling water poured halfway up the sides of the pudding basin, then cooking on High for 8 hours. Top up the water if necessary halfway through cooking time.
24th Nov, 2013
If you make this in advance of Christmas how do you store it? Fridge or freezer?
goodfoodteam's picture
27th Nov, 2018
Thanks for your question. Wrap well and keep it in a cool, dry cupboard for up to a year.
23rd Nov, 2013
If you make it ahead of time, how do you store it? Do you keep it in the fridge or freeze it?
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