Christmas sticky figgy pudding with Nesselrode no-churn ice cream

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 10–12

Dietary
Vegetarian

By Jane Baxter
From Saturday Kitchen

Ingredients

For the Nesselrode no-churn ice cream

  • 50g/1¾oz raisins
  • 50g/1¾oz sultanas
  • 100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped
  • 3 tbsp dark rum
  • 200g/7oz chestnut purée
  • 400ml/14fl oz double cream
  • 400g/14oz condensed milk
  • few drops vanilla essence
  • 3 tbsp brandy

For the figgy pudding

  • 150g/5½oz prunes, chopped
  • 110g /4oz dried figs, chopped
  • 425ml/15fl oz boiling water
  • 1½ tsp bicarbonate of soda
  • 90g/3¼oz unsalted butter, softened, plus extra for greasing
  • 250g/9oz caster sugar
  • few drops vanilla essence
  • 2 free-range eggs
  • 350g/12oz gluten-free plain flour
  • 3 tsp gluten-free baking powder
  • 3 tbsp brandy

For the topping

  • 350g/12oz dark muscovado sugar
  • 200g/7oz unsalted butter, roughly chopped
  • 200ml/7fl oz double cream
  • 2 tbsp brandy
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