Recipe - Figgy Christmas Pudding

8 ounce Dried figs
8 ounce Breadcrumbs
8 ounce Suet
8 ounce Sultanas
8 ounce Raisins
8 ounce Currants
8 ounce Brown sugar
4 ounce Mixed peel
2 ounce Flaked almonds
2 ounce Plain flour
1 teaspoon Mixed spice
1 Juice and rind of
One fourth pt Rum or brandy
4 lg Eggs
1 pn Salt
Milk (if necessary)
(all weights and quantities
are imperial)

From: olly@logchox.co.uk (Oliver Elphick)

Date: 29 Nov 1993 08:32:10 0000
Here is a recipe for Christmas pudding that we have used for the last
seventeen years. It should be made about a month before Christmas (i.e.
now!). There is enough here to make two puddings, each of which should
feed eight people and leave them weighed down for the rest of the day!

Cook the figs in a little water until they are soft and can be mashed up
with a wooden spoon. Keep adding water to avoid their drying up; it takes
quite a long time for them to get soft enough.

Mix everything together in a *large* bowl. If it isn't wet enough to mix
add a little milk.

Pack the mix into greased pudding basins and cover with greaseproof paper:
tie it down tightly with string, and make a loop from one side to the other
to act as a handle. The pudding expands while cooking, so if you cram your
basins to the top, as I do, make a pleat in the paper to accommodate the
expansion.

Put the basin on a trivet in a covered pan with enough water to come
halfway up the side; bring it to the boil. Reduce the heat and simmer for
eight hours; add more water from time to time as necessary.

Cook in the same way for another two hours on Christmas Day. The British
tradition is to decorate it with a sprig of holly and bring it in covered
with flaming brandy. Serve with cream or brandy butter.

This pudding is very filling. If you don't have enough people to eat both
puddings, the second one will keep perfectly well until next year in a dry
larder! Any leftovers can be heated in a microwave for another day.

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