A luxurious steamed dessert made with dried fruits, nuts, breadcrumbs, and spices, infused with brandy, and served with a silky brandy custard sauce.
In a large bowl, combine raisins, currants, figs, candied peel, and apricots.
Add orange juice, lemon juice, stout, and brandy. Mix well.
Cover and let soak overnight (or at least 8 hours).
Grease a 2-quart (2-liter) pudding basin and line the bottom with parchment paper.
To the soaked fruit, add sugar, breadcrumbs, flour, baking powder, spices, suet, nuts, and citrus zest. Mix well.
Beat in eggs until mixture is thick and well combined.
Spoon mixture into the prepared pudding basin, filling to about ¾ full.
Cover top with parchment paper and foil, tying tightly with string.
Place in a large pot with boiling water reaching halfway up the basin.
Cover pot with a lid and steam for 5–6 hours, topping up with hot water as needed.
Traditionally, puddings are made weeks ahead, stored in a cool place, and reheated by steaming for 2 hours before serving.
For same-day preparation, let it rest 15–20 minutes after steaming before unmolding.
Melt butter in a saucepan over medium heat.
Stir in brown sugar and cook until dissolved.
Whisk in cream and bring to a gentle simmer.
Remove from heat and stir in brandy and pinch of salt.
Turn pudding onto a serving plate.
For a dramatic finish, warm a few tablespoons of brandy, ignite carefully, and pour over pudding just before serving.
Serve slices with warm brandy sauce poured generously on top.
Traditionally served with brandy butter, custard, or whipped cream alongside brandy sauce.
A glass of port wine, mulled wine, or brandy pairs perfectly.
Make-ahead: Best prepared at least 1 month in advance to let flavors mature.
Alcohol-free: Replace brandy with apple juice or strong tea.
Texture variation: Add chopped dark chocolate or extra nuts for richness.
Mini version: Steam in small pudding molds for individual servings (reduce steam time to 1 ½–2 hours).
8 servings