Whisky figgy puddings

  • Makes 6 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

Recipe courtesy of Lakeland. For more recipes and inspiration visit



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


  • 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.