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“This recipe is a knock on effect of making my fig brandy ( ) as it leaves some lovely brandy soaked figs. What came from weeks of thinking while the figs soaked was a great idea for a steamed pudding.”
1hr 15mins
1 portion each

Ingredients Nutrition


  1. Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - ) you might want to leave yours for a few days in just orange juice or a drink of your choice.
  2. Use the mixer to stir the flour, suet and sugar together.
  3. Use the blender to make a purée from the figs.
  4. Mix the flour and fig purée together.
  5. Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are).
  6. Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix.
  7. Fill each ramekin but leave a little space at the top as they will rise up.
  8. cover with foil and steam for 45 minutes in a double boiler type pan.
  9. Serve with custard, cream or icecream.
  10. (note - if you have used brandy soaked ones, don't give them to the children and don't drive !).

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