Whisky figgy puddings

Wrapped in muslin and tied with string, these beautifully boozy mini treats make great gifts for anyone who likes a Christmas pudding

Mini Christmas puddings wrapped in muslin
Published: October 13, 2020 at 3:17 pm
  • Makes 6 puddings
Advertisement

Recipe courtesy of Lakeland. For more recipes and inspiration visit lakeland.co.uk

Ingredients

  • 2 Earl Grey tea bags
  • 50ml Whisky
  • 175g Dried figs finely chopped
  • 175g Sultanas or raisins
  • 50g Glacé cherries quartered
  • 80g Dried panko breadcrumbs
  • 80g Carrots finely grated
  • 80g Ground almonds
  • Zest of 1 orange finely grated
  • 2tbsp Orange juice
  • 1tsp Ground mixed spice
  • 100g Dark or light muscovado sugar
  • 2 Eggs beaten
  • Butter for greasing

Method

  • STEP 1

    Put the Earl Grey tea bags into a large bowl. Add 150ml boiling water. Leave to steep for 2 minutes, then remove the tea bags. Stir in the whisky, then add the figs, sultanas or raisins and glacé cherries. Stir well, then cover and soak overnight.

  • STEP 2

    Next day, stir the panko breadcrumbs, carrots, ground almonds, orange zest, orange juice, mixed spice and sugar into the bowl. Lastly, stir in the beaten eggs.

  • STEP 3

    Grease six individual pudding basins with butter. Spoon the fruit mixture into the basins, levelling the tops. Cover the pudding mixture with small circles of baking parchment, then cover the basins tightly with pieces of foil.

  • STEP 4

    Steam the puddings for 2 hours, topping up the steamer with extra boiling water as needed.

  • STEP 5

    Cool the puddings and replace the pieces of foil with the basin lids. Store in a cool, dark place. To give as gifts, wrap each pudding in muslin and tie with string, with a label to give reheating instructions. To reheat, steam the puddings for 1 hour, or microwave on high for 30 seconds per pudding, allowing them to stand for 2 minutes before serving.

Advertisement
Advertisement
Advertisement
Advertisement

Sponsored content