Figgy Pudding

Shared with recipegoldmine.com by Lee in Malmesbury, England

Serves 4.

300ml (1/2 pint) milk (10 fl oz)
225g (8 oz) flour (2 cups)
175g (6 oz) dried figs
150ml (1/4 pint) Brandy (5 fl oz)
110g (4 oz) suet
110g (4 oz) prunes
85g (3 oz) raisins or sultanas
50g (2 oz) dried apricots
50g (2 oz) dates
25g (1 oz) dried apples
1 tablespoon honey
1/4 teaspoon ginger
1/4 teaspoon cinnamon

On the day before making the pudding, place the dried apricots, prunes and apples to soak in water and place the raisins or sultanas to soak in the brandy.

Remove the stones from of the dates and prunes.

Butter a large pudding basin.

Sift flour into a bowl.

Stir in suet and mix to a fairly soft dough with cold water.

Turn out on to a floured surface. Lightly knead until smooth.

Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.

Melt the honey and stir in the ginger and cinnamon. Add to the soaked fruits and brandy mixture. Mix well and place into the pastry lined bowl. Moisten edges of pastry with water. Cover with lid, rolled from remainder of the pastry. Press edges well together to seal. Cover securely with greased greaseproof paper or aluminum foil. Steam steadily for 2 hours. Ensure that the water does not evaporate, topping it up from time to time with boiling water.

Turn out onto a plate and serve.