Go Back
Traditional Figgy Pudding

Traditonal Figgy Pudding

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes


  • 110 g plain flour
  • 110 g suet
  • 110 g breadcrumbs
  • 1 level teaspoon baking powder
  • 110 g sugar
  • Pinch of salt
  • Pinch of ground nutmeg
  • 225 g dried figs chopped
  • 2 eggs
  • 210 ml of your favourite milk


  1. Grease a 2 pint pudding basin.
  2. Mix the flour, suet, breadcrumbs, baking powder, sugar, salt, nutmeg and figs together in a large mixing bowl.
  3. In a jug beat the eggs with the milk and stir into the mixture.
  4. Pour into the pudding basin and cover with a piece of greaseproof paper that has been rubbed well with butter or other fat. Tie the paper around the rim of the basin with string.
  5. Lower carefully into a large pan that has an upturned saucer in the bottom to prevent the basin from sitting directly on the base of the saucepan, and have the boiling water in the pan come halfway up the sides of the basin.
  6. Pop on the lid and steam for 2.5 hours checking occasionally that the water hasn't evaporated.