Indulge in this classic Christmas pudding, a festive masterpiece that promises to be the star of your holiday table. Packed with succulent figs and juicy sultanas, it's a delightful treat that can be made ahead, making your Christmas day cooking a breeze!
softened, plus extra for the bowls and paper
peeled, cored and grated
Butter a 500ml, a 1-litre, and a 2-litre pudding bowl. Line the base of each with a circle of baking parchment. Butter three 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 dried figs and set them aside. Place the remaining figs, softened butter, and brandy into a food processor and blend until smooth. Scrape the mixture into your largest mixing bowl.
Add the chopped figs, mixed sultanas and raisins, grated apple, light muscovado sugar, dark brown soft sugar, breadcrumbs, self-raising flour, and allspice to the fig mixture in the bowl. Stir everything together thoroughly until well combined.
Divide the mixture evenly between the prepared pudding bowls and smooth the surfaces.
Cover each pudding with the buttered paper-foil sheets, tie securely with string, and trim any excess.
Lower each pudding into a separate saucepan. Place an upturned saucer or scrunched-up bits of foil at the bottom of each pan to prevent the puddings from touching the base. Fill each pan with enough boiling water to come halfway up the sides of the bowl.
Cover the saucepans with lids and simmer the small pudding for 90 minutes, the medium pudding for 150 minutes, and the large pudding for 180 minutes. Top up the water as needed to maintain the level.
Once cooked, carefully remove the puddings from the saucepans and leave them to cool completely. If gifting, place a new piece of parchment on top. Store in a cool, dry cupboard for up to a year.
For a richer flavour, soak the dried fruits in brandy overnight before adding them to the mixture.
Ensure the water level in the steaming pans is consistently maintained throughout the cooking process to prevent the puddings from drying out.
These puddings can be made up to a year in advance and stored in a cool, dry place. On Christmas Day, simply re-steam them until heated through.