- 110 g plain flour
- 110 g suet
- 110 g breadcrumbs
- 1 tsp baking powder
- 110 g sugar
- pinch salt
- pinch nutmeg ground
- 225 g dried figs chopped
- 2 eggs
- 210 ml milk
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Grease a 2 pint pudding basin and one side of a piece of baking paper that measure at least 30cm (12 inches) square.
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Mix the flour, suet, breadcrumbs, baking powder, sugar, salt, nutmeg and figs together in a large mixing bowl.
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In a jug beat the eggs with the milk and stir into the mixture.
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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.
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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.
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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.