Calum Franklin’s figgy pudding recipe

“Often considered a precursor to the classic Christmas plum pudding, there were recipes for Figgy Pudding in Mrs Beeton’s Book of Household Management, her cookbook of 1861. Classically made from preserved figs, suet, spices and brown sugar, and then soaked in rum, it would have been a dense, sleep-inducing affair of a dessert,” says chef Calum Franklin.

“My version here makes use of the magical properties of baking powder to lighten the sponge whilst retaining the robust flavours of the original. This was probably the recipe I tested the most times for this book. There were many, many failed attempts – some of which I inflicted upon my family (I am so sorry) – before perfecting this pudding, which I think is a joy to eat. Pass the custard, please! ”

Calum Franklin’s figgy pudding

Ingredients:
(Serves 4–6)

15g softened butter, for greasing
100g self-raising flour
2tsp baking powder
80g vegetarian shredded suet
40g ground almonds
50g panko breadcrumbs
Zest of 1 unwaxed lemon
1tsp ground cinnamon
½tsp fine table salt
2 eggs
140g golden caster sugar
150g whole milk
30ml Amaretto liqueur
100g dried figs, stalks removed and cut into small pieces

To serve:
Custard
10g flaked almonds, toasted

Equipment:
20cm savarin ring mould or
6-cup fluted bundt tin

Method:

1. Preheat the oven to 165°C fan/185°C/gas mark 6½ and lightly grease the savarin mould or bundt tin with the butter.

2. In a large bowl, combine the flour, baking powder, suet, ground almonds, panko breadcrumbs, lemon zest, ground cinnamon and salt. In a separate bowl, beat the eggs with the sugar until well combined, then whisk in the milk and Amaretto.

3. Pour the wet ingredients (the egg mixture) into the bowl with the dry ingredients (the flour mixture) and beat together to form a smooth batter. Fold the chopped figs through the batter so they are evenly distributed.

4. Carefully scrape the batter into the greased mould or tin; the batter should come no more than three-quarters of the way up the sides. Cut out a piece of parchment paper that matches the shape of the mould or tin and sit it over the top. Next, tear off a sheet of foil measuring 50cm square and fold a 2cm pleat in the centre (this allows for the pudding to expand during steaming). Fit the pleated foil to the top of the mould or tin; it should sit loosely over the surface but fit tightly around the sides. Take a length of string and tightly tie it around the sides of the mould or tin to secure the foil lid in place.

5. Place the mould or tin in a deep roasting tray. Fill the tray with boiling water so it reaches halfway up the sides of the mould or tin. Tear off another large sheet of foil and use it to seal the roasting tray. Place the tray in the preheated oven and steam the pudding for 2½ hours.

6. Once cooked, remove the tray from the oven and the pudding from the tray, and rest the pudding for 15 minutes before discarding the foil and parchment paper. Check the pudding is loose around the sides of the mould or tin. If necessary, gently prise the pudding away from the sides with a small knife. Turn out the pudding into a wide, shallow bowl.

7. To serve, pour the custard over the pudding. If you have used a savarin ring mould, fill the cavity at the centre of the pudding and allow a little custard to drizzle down the sides. If you have used a fluted bundt tin, pour the custard over the top of the pudding and allow it to cascade down the grooves. Finish with a scattering of toasted almonds before serving.

The Modern Pie Maker: A Mouth-watering Journey Around Britain in Eighty Recipes by Calum Franklin is published in hardback by Bloomsbury, priced £26. Photography by John Carey. Illustrations by Calum Franklin. Available now.