Get Figgy With It

180g Dried Figs finely chopped ​ 

175g Dates finely chopped ​ 

85g chopped mixed peel ​ 

80g golden sultanas ​ 

Juice and zest of one large Orange​ 

100ml Cointreau or orange liqueur ​ 

1 tbsp Orange blossom water ​ 

1 small ball of stem ginger from a jar in syrup chopped ​ 

100 g Unsalted Butter room temperature ​ 

100g dark muscavado sugar   

2 large Eggs​​ 

50g self-raising Flour​​ 

1 tsp Ground Cardamom or 8 cardamom pods ground​​ 

1 tsp Cinnamon ​​ 

1 tsp Ground Ginger​​ 

1/2 tsp salt​​ 

85g brioche Breadcrumbs​​ 

70 g blanched whole or flaked Almonds chopped ​ 

3 /4 large fresh figs and a large orange thinly sliced to line the basin, optional) 

Lightly grease your pudding basin and add a disk of baking paper at the bottom, you will need a 1.75 Litre/20 cm basin, or a slightly smaller one will also work (1.3 litre at least)​ 

In a pan add the chopped figs, dates, mixed peel, golden sultanas and the chopped stem ginger. Add the zest of one orange and the juice and then add the orange blossom water and orange liqueur. Gently simmer for 8 to 10 minutes until the liquid has absorbed into the fruits and it has become sticky. Leave to cool.​ 

Cut the crusts off some brioche bread and discard them, then make breadcrumbs in a food processor with the rest until fine and weigh out 85g. Roughly chop the almonds into small chunks and add to a bowl with the breadcrumbs and put to one side.​ 

In a bowl whisk the butter for a minute to soften it then add the sugar, eggs and whisk, then add flour, salt, and dried spices and whisk again until creamy. Add the cooled fruit and breadcrumbs, chopped almonds, and mix.​ 

Using a sharp knife slice the fig and orange as thinly as possible and stick to the inside of the basin, then spoon in the mixture.​ 

Cover with a layer of baking parchment, pleating it to allow for expansion, then add a layer of tin foil on top. Tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.​ 

Then tie some more string to create a handle so you can easily lift out the pudding.​ 

Place an upturned saucer or some balled up tin foil at the bottom of a large pan and place the basin on top. This ensures the pudding is not touching the base of the pan. Then boil a kettle and pour water in so it comes to halfway up the size of the basin, then cover and steam for 3 hours, topping up with boiling water every now and then. Leave it to cool, then store in a cool place for up to 1 week, or serve right away. ​ 

To serve: Steam the pudding in a pan of boiling water in the same way for 1 hour, to warm it through or remove foil and cover basin with plastic wrap and microwave for three minutes, then let stand for two minutes and turn out.​ 

Serve with clotted cream or custard.