📝 About This Recipe
Step back into a Dickensian winter with this quintessential British steamed pudding, a dense and decadent masterpiece of dried fruits and aromatic spices. Unlike modern cakes, this traditional dessert is steamed to achieve a moist, fudgy crumb that carries the deep, honeyed sweetness of dried figs and dark muscovado sugar. It is a celebratory centerpiece that embodies the warmth and richness of historic English soul food.
🥗 Ingredients
The Fruit & Soak
- 1 1/2 cups Dried Mission Figs (stems removed and finely chopped)
- 1/2 cup Dark Raisins
- 1/3 cup Dark Rum or Brandy (plus extra for flaming if desired)
- 1 tablespoon Orange Zest (finely grated)
The Pudding Batter
- 1/2 cup Shredded Suet (can substitute with chilled grated butter)
- 3/4 cup Dark Muscovado Sugar (packed)
- 1 1/2 cups Fresh Breadcrumbs (made from slightly stale white bread)
- 1/2 cup All-Purpose Flour (sifted)
- 2 Large Eggs (beaten, at room temperature)
- 1/2 cup Whole Milk
- 1 teaspoon Baking Powder
- 1 tablespoon Mixed Spice (cinnamon, nutmeg, and cloves blend)
- 1/4 teaspoon Fine Sea Salt
Brandy Toffee Sauce
- 1/2 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar (light or dark)
- 2 tablespoons Brandy
👨🍳 Instructions
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1
In a medium bowl, combine the chopped figs, raisins, orange zest, and rum. Let them macerate for at least 30 minutes (or overnight) to plump up the fruit.
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2
Generously grease a 1.5-quart pudding basin (or heat-proof ceramic bowl) with butter. Place a small circle of parchment paper at the bottom to ensure easy release.
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3
In a large mixing bowl, whisk together the flour, breadcrumbs, muscovado sugar, baking powder, mixed spice, and salt until no large lumps remain.
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4
Stir the shredded suet (or grated butter) into the dry ingredients until evenly distributed.
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5
Add the beaten eggs, milk, and the soaked fruit mixture (including any remaining liquid) to the bowl. Stir well with a wooden spoon until a thick, dropping-consistency batter forms.
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6
Spoon the mixture into the prepared basin, leveling the top with the back of a spoon. Leave about an inch of headspace for the pudding to expand.
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7
Cover the basin with a double layer of pleated parchment paper and aluminum foil. Tie it tightly around the rim with kitchen twine, creating a small handle with the string for easy lifting.
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8
Place a trivet or an upturned saucer in the bottom of a large deep pot. Place the pudding basin on top and fill the pot with boiling water until it reaches halfway up the side of the basin.
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9
Cover the pot with a tight-fitting lid and simmer over low heat for 2.5 hours. Check the water level every 45 minutes, topping it up with boiling water as needed.
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10
While the pudding steams, make the sauce: Melt butter, brown sugar, and cream in a saucepan over medium heat. Simmer for 5 minutes until thickened, then stir in the brandy and remove from heat.
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11
Once the pudding is done (a skewer should come out clean), carefully lift the basin out of the pot and let it rest for 10 minutes.
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12
Run a thin knife around the edge of the pudding, invert it onto a warm serving plate, and peel off the parchment circle. Pour a generous amount of warm sauce over the top before serving.
💡 Chef's Tips
Use fresh breadcrumbs rather than dried ones for the lightest texture; dried crumbs make the pudding too dense. If you cannot find suet, use frozen butter grated on the large holes of a box grater and toss it immediately into the flour. Don't peek! Keeping the lid on the pot ensures a constant temperature and a perfectly even steam. This pudding can be made weeks in advance; simply re-steam for 1 hour to reheat, which allows the flavors to mature beautifully. For a dramatic presentation, warm 1/4 cup of brandy in a ladle, light it with a match, and pour the flaming liquid over the pudding at the table.
🍽️ Serving Suggestions
Serve with a generous dollop of cold Clotted Cream to contrast the hot pudding. A glass of aged Tawny Port or a sweet Madeira wine pairs perfectly with the dark fruit notes. Offer a side of warm vanilla bean custard (Crème Anglaise) for those who prefer it over toffee sauce. Top with a sprig of fresh holly (remove before eating) for a traditional Victorian aesthetic. A strong, black English Breakfast tea is the ideal non-alcoholic accompaniment to cut through the richness.