Figgy pudding, tropical fruit and butterscotch sauce

Name: Figgy pudding, tropical fruit and butterscotch sauce
Yield: 8
Ingredients: 110 g Sultanas (Main); 225 g Raisins (Main); 110 g Mixed peel (Main); 1 tsp Mixed spice; 2 Tbsp Flour; 180 g Butter, or suet; 225 g Demerara sugar; 2 tsp Vanilla; 1 Lemon, finely grated rind only; 1 tsp Almond essence; 4 Eggs, lightly beaten; 2 Tbsp Milk; 120 ml Brandy; 225 g Breadcrumbs, fine, leave crusts on and blitz in the food processor; 1 cup Pineapple, fresh, diced into large chunks (Main); 1 Mango, ripe, peeled and sliced into chunks (Main); 1 Papaya, sliced, seeds removed, scooped into balls or diced (a parisienne scoop or small metal baller can be found in most kitchen shops) (Main); 1 cup Cream; 1 cup Brown sugar; 100 g Butter; 2 tsp Vanilla

for 8 people

Tam West

Geoff Scott

Chef and culinary lecturer

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As the Christmas carol goes “we all want some figgy pudding” and serving it this way adds a little twist to the most famous and traditional of all Christmas desserts. This improves with age, so make it a few weeks before Christmas and store it, well wrapped, in the fridge or freezer.

The butterscotch sauce also keeps well in the fridge. Fresh tropical fruits are best cut on the day and then it’s simply a matter of heating your pudding and sauce, and dishing it up.

For the pudding

110 g	Sultanas (Main)
225 g	Raisins (Main)
110 g	Mixed peel (Main)
1 tsp	Mixed spice
2 Tbsp	Flour
180 g	Butter, or suet
225 g	Demerara sugar
2 tsp	Vanilla
1	Lemon, finely grated rind only
1 tsp	Almond essence
4	Eggs, lightly beaten
2 Tbsp	Milk
120 ml	Brandy
225 g	Breadcrumbs, fine, leave crusts on and blitz in the food processor
1 cup	Pineapple, fresh, diced into large chunks (Main)
1	Mango, ripe, peeled and sliced into chunks (Main)
1	Papaya, sliced, seeds removed, scooped into balls or diced (a parisienne scoop or small metal baller can be found in most kitchen shops) (Main)

For the butterscotch sauce

1 cup	Cream
1 cup	Brown sugar
100 g	Butter
2 tsp	Vanilla

Directions

To make the pudding

Mix the fruit, peel, spice and flour together.
Cream butter and sugar then add vanilla, lemon and almond essence.
Gradually add eggs, fruit, milk, brandy and breadcrumbs. Stir well until thoroughly combined.
Lightly butter a pudding bowl and press the mixture in. Cover with baking paper and a lid. Place in a large pot of water and gently boil for 6 hours. Allow to cool completely before storing in the bowl, well covered.
Bring the pudding to room temperature 2 hours before reheating. If frozen, defrost completely overnight. Steam for 1 ½ hours, or cover with plastic wrap and microwave on medium power for 7-10 minutes or until the centre is hot.
Carefully tip out on to a suitable dish, garnish with tropical fruits and serve with warm butterscotch sauce.

To make the butterscotch sauce

Place cream, sugar, butter and vanilla in a saucepan, stir over medium heat for 5 minutes until dissolved. Increase heat to high and boil, then reduce to low and simmer for 5 minutes, stirring occasionally. Serve warm.