Figgy Pudding Recipe

225 g/8 oz dried figs, chopped

100 g/4 oz/1 cup shredded (chopped) vegetable suet
225 g/8 oz/4 cups fresh white or half white, half brown breadcrumbs

30 ml/2 tbsp caster (superfine) sugar

2 eggs, beaten
150 ml milk
Butter, for greasing
Classic Custard Sauce, to serve

Method:

Mix the figs, suet, breadcrumbs and sugar in a bowl. Add the eggs and milk and mix to form a soft, dropping consistency. Turn into a greased 1.2 liter/2 pt/5 cup pudding basin. Cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 4 hours. Turn out and serve with Classic Custard Sauce.