Classic figgy pudding with amaretto butter recipe

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30 min


5 hr

Nutrition per portion

Calories 933 kCal 47%
Fat 42g 60%
  -  Saturates 21g 105%

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


  • 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


  • 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.

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