Oh this figgy pudding is an utter delight. Soft, moist, slightly sticky and the right kind of sweet. If you've been missing a decent Christmas Puddings, well look no further. Dare I say the this is BETTER than my memories of "the real thing".
You can mix it up almost all you like. Just keep your total weight the same. Like mixed peel? Reduce the amount of another fruit and add peel to that same weight. Prefer cranberries? Awesome! Change out the sour cherries for cranberries.
But. For the best results, keep the date and dried fig ratios exactly as they are. It is these two ingredients that have added to the lovely stickiness and balance of the pudding sweetness.
I used molasses in my pudding however you can also substitute for golden syrup.
Gluten Free Figgy Pudding
Serves 8 : This recipe requires a 1.5 litre (6 cup) pudding basin.
75 grams dried sour cherrries
160 grams sultanas
110 grams raisins
70 grams pitted dried dates, chopped
100 grams dried figs, chopped
35 grams slivered almonds
100 grams water
80 grams soft brown sugar
100 grams unsalted butter
65 grams muscat or brandy
30 grams molasses or golden syrup
⅓ cup orange juice (juice of half a large orange)
150 grams gluten free SR flour
1 teaspoon mixed spice
¼ teaspoon all spice
1 teaspoon baking powder
60 grams almond meal
¼ teaspoon salt flakes (omit if using salted butter)
1. Add the water, sugar, molasses and brandy in a large saucepan
2. Stir over a low heat until the butter is melted
3. Add the fruit and nuts to saucepan with the melted butter mixture
4. Simmer on low heat approximately 5 minutes, until the mixture is heated through and the fruit is plumped up a little
5.Transfer the fruit mixture to large heatproof bowl and allow to cool to room temperature
6, Grease a 1.5 litre pudding bowl and line the base with a round of baking paper
7. Weigh all dry ingredients into a bowl and mix lightly with a fork to combine.
8. Once the fruit mixture is cooled, add the orange juice and combine
9. Add the dry ingredients into the fruit mixture and stir to combine
10. Spoon the pudding mixture into the prepared pudding bowl, smoothing the surface.
11. Cover the pudding with a round of baking baking cut to cover the inside top of the bowl
12. Grease the foil and cover the bowl greased side down
13. Secure the foil in place tightly with kitchen string
14. Place a saucer upside-down in the bottom of a saucepan large enough to fit the pudding basin comfortably with room around the side. Make sure to use a saucepan with a tight-fitting lid.
15. Place the pudding bowl in the saucepan with enough boiling water to come halfway up side of the bowl
16. Simmer, covered, for 6 hours, replenishing water as necessary to maintain the water level.
17. Remove from the water and rest for 10 minutes before turning the pudding out and serving.