Christmas just isn't Christmas without a figgy pudding, and this classic figgy pudding with amaretto butter is the best recipe we've ever tried. Sweet, sticky, and rich, with a generous glug of amaretto, this pud is a delicious end to your Christmas meal, or a great treat to serve to friends after a night of carol singing
Ingredients
- 250g sultanas
- 250g dried figs, chopped
- 250g dried apricots, chopped
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 100ml amaretto
- 3 medium eggs
- 75g light muscovado sugar
- 75g softened butter, plus extra to grease
- 75g toasted flaked almonds
- 50g self-raising flour
- 75g fresh white breadcrumbs
- 1tsp ground cinnamon
- 1tsp ground coriander
- 1tsp ground ginger
To serve:
- 150g softened butter
- 4tbsp amaretto
- 4tbsp icing sugar
- Edible gold stars and sparklers, to decorate
WEIGHT CONVERTER
Method
- In a food container, mix dried fruit, citrus zest and juices and amaretto. Soak overnight or up to 2 days.
- Whisk together the eggs, sugar and butter, then stir in the fruit, almonds, flour, breadcrumbs and spices. Spoon into a greased 2-pint basin. Cover with a sheet of pleated baking paper, then a sheet of foil. Tie round the rim with soaked string, then attach a second length to form a handle.
- Sit an upturned saucer in a large saucepan and put the pudding on top. Pour in boiling water to halfway up the basin. Cover and simmer very gently for 5 hrs, topping up with boiling water if necessary. Serve immediately or cool and store in the fridge for up to a week.
- Whisk the butter, amaretto and sugar until light. Chill until ready to use. Sprinkle with gold stars, dollop a spoonful of amaretto butter on the pud and light the sparklers to serve.
Top Tip for making Classic figgy pudding with amaretto butter
If reheating the pudding, steam for 1 hr 30 mins until a skewer inserted comes out piping hot.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Crispy rosemary and garlic potatoes
Coating your roasties in polenta makes them extra crisp without the need for excessive oil...
By Jess Meyer Published
-
Roast red cabbage, carrots and parsnips with cranberry glaze
Our cranberry glaze adds gloss and sweetness and elevates roast veg to something truly special...
By Jess Meyer Published
-
Blood orange, radicchio, pistachio and Stilton salad
This colourful first course of blood orange, radicchio, pistachio and Stilton salad is light and refreshing, so it makes the perfect start to your festive feast...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
When does winter start? The first day of winter 2023
When does winter start? We reveal when the first day of winter will be in 2023, and answer your questions about the coldest season.
By Lucy Wigley Published
-
Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch
BBC viewers can enjoy a slice of Mary Berry's Ultimate Christmas in December, with the British chef sharing recipes, tips and tricks to cooking the perfect Christmas dinner.
By Emily Stedman Published
-
Parents told to 'stop kissing babies' after winter illness spreads – here's why you should stick to the advice
Respiratory syncytial virus (RSV) is spread easily after being in contact with an infected person. This can include close contact with infants and can happen when babies are kissed by family members
By Selina Maycock Published