We Won’t Go Until We Get Some.

No, that’s not just a blackmail line used by desperate men in bars.  That’s a line from a Christmas carol.

This year we set out to make figgy pudding. I like to try to do things as traditionally as possible, and when embarking upon this quest, the first thing I noticed was that authentic figgy pudding calls for suet.  Yuck. So okay, the recipe wasn’t going to be that authentic.  The second thing I learned was that figgy pudding should be steamed.

Wow.  Steamed. Okay, never did that before — not with an English pudding.

Fortunately, I have a very large canning vessel ripe for the job.

canning vessel

Naturally, it was wintering in the garage, covered in dust.  But that’s what kids are for — dusting canning vessels.  So I put Laurel to work while I gathered the ingredients:

brandy and rum

That one on the right is rum steeped in vanilla beans, by the way.

We cut and rehydrated figs and raisins, and Greg set them aflame — but I was too concerned about the large fireball he created to get a photo.  Sorry.  The aftermath will have to suffice:

figs and liquor

We all stirred the pudding together and made a wish, as is customary, then scraped the batter into a bundt pan and steamed it for TWO HOURS.

And it looked like this:

finished figgy pudding

And you know — it wasn’t bad.  If you like spice cake and bread pudding, figgy pudding is very similar. 

Now you got some, so you have to go.