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Christmas sticky figgy pudding with Nesselrode no-churn ice cream

Prepare
overnight
Cook
1 to 2 hours
Serve
Serves 10–12

If you're looking for an alternative Christmas dessert, this sticky figgy pudding is the one, served with delicious no-churn Nesselrode ice cream.

You will need two 1 litre/1¾ pints pudding basins to make this recipe.

By Jane Baxter

From Saturday Kitchen

Shopping list

Ingredients

For the Nesselrode no-churn ice cream

For the figgy pudding

For the topping

Method

  1. Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse.

  2. The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight.

  3. To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool.

  4. Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them.

  5. To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins.

  6. Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string.

  7. Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside.