Grease a 2 pint pudding basin and one side of a piece of baking paper that measure at least 30cm (12 inches) square.
Pour the batter into the pudding basin and cover with the greaseproof paper.
Fold the paper down around the rim of the basin, and use a piece of string to tie it in place (this is much easier of you have help!)
Once the string is secure, cut off any excess paper and string.
To steam the pudding, you’ll need a saucepan with lid that is deeper than the height of the basin.
Place a saucer or small plate in the bottom of the saucepan, upside down.
Boil a kettle full of water and pour a couple of inches of water into the pan.
Carefully lower the pudding basin in to the pan, ensuring the basin sits on the upturned saucer.
Top up with more boiling water, until it reaches halfway up the pudding basin.
Put the lid on the saucepan and steam the pudding for 2.5 hours.
Check occasionally that the water hasn't reduced too much, and top it up as necessary.
Using oven gloves, carefully remove the basin from the pan and set out on a tea towel.
Snip away the string, then remove the paper from the top of the basin.
Place a serving plate over the top of the basin, then carefully tip both upside down so that the figgy pudding tuns out onto the plate.
If the pudding sticks to the basin, you can try running a blunt butter knife around the inside of the basin to unstick it.
Decorate it in a festive style and serve hot with custard or a drizzle of warmed golden syrup.
Leftovers can be cut into slices and fried in a little butter to reheat.
Please enjoy my recipe! Jane | hedgecombers.com