Orange, Fig and Almond Christmas Pudding Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 110g Sultanas
  • 110g Raisins
  • 100g Currents
  • 175g Dried Figs (roughly chopped)
  • 3 x Zest of an Orange
  • 40g Candied Orange Peel
  • Juice of 3 Oranges
  • 1 Tablespoon Dark Rum
  • 100ml Cointreau Liquor (plus another good dash for the end)
  • 110g Vegetable Suet
  • 4 Slices of White Bread (blitzed into breadcrumbs)
  • 1 Teaspoon Mixed Spice
  • 225g Dark Brown Sugar
  • 40g Almonds (roughly chopped)
  • 50g Self Raising Flour
  • 2 Eggs
  • Pinch of Nutmeg
  1. In a bowl mix together the sultanas, raisins, currents, chopped dried figs, candied orange peel and the zest of one orange.
  2. Pour over the Cointreau, dark rum and juice of one orange. Give it a really good mix, cover the bowl and leave over night (I continued to mixed the soaked fruit everry now and then, before bed and as soon as I woke up).
  3. In the same bowl add the suet, breadcrumbs, mixed spice, dark brown sugar, chopped almonds, flour, eggs and nutmeg. Give it all a good mix.
  4. Finally add the 2 remaining juices of orange and the zest. Again give it all a good mix.
  5. I left this mixture covered and in the fridge over night, you can do that or you can cook straight away.
  6. Line a 2 pint pudding bowl with butter and a little grease proof paper at the bottom.
  7. Before tipping your mixture into the pudding bowl, make sure it is a sloppy consistency. Add a dash of Cointreau to loosen it up if needed.
  8. Pour in your mixture making it nicely packed in to the bowl. Cover the bowl with greaseproof paper and tin foil. I tied mine with string to make the cover secure but some pudding bowls come with lids.
  9. Put the pudding into a pan of hot water (about ¼ full - so it is touching the outside of the pudding bowl) and steam cook with a lid on for 5 - 6 hours. Make sure you check that water does not evaporate and top up when needed.
  10. Once cooked, leave to cool and change the lid (a new piece of tin foil will do). Your pudding will keep for around 2 months until Christmas. Heat up the same way as you steam cooked it for around 2 hours. Enjoy with lashings of orange flavoured white sauce.
Recipe by Cook Bake Eat at