Steaming Figgy Puddings

So yesterday I got ready to steam. But I realized that I had more pudding than my mold could handle. Here is half of the mixture in the mold. I hand to grease the mold but also a piece of parchment paper on the lid. Our lard was used for this.

Then I closed it, wrapped it in foil and put it all in a large pan on water on a shallow bowl.

I steamed it for 4 hours, checking on it every 45 minutes.

I let it cool, removed it from the mold and put it in the fridge on a paper towel in a 1 gallon freezer bag.

Today I repeated the above with the last of the pudding.

Here it is all done.

And here are both of the figgy puddings.

I fed both of them 1/2 shot of brandy and put them back in the refrigerator. You are supposed to keep them in a cool dark room but with suet and egg it makes me nervous. So I will wimpily keep them in the fridge. But I plan to feed them some brandy once a week until Christmas. They did smell amazing while steaming so hopefully will taste good.

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8 Responses to Steaming Figgy Puddings

  1. Oh bring us some figgy pudding!

    Liked by 2 people

  2. I’m making some non-traditional fruitcake (dried fruit, not candied) using a blogpal’s mother-in-law’s recipe right now, and have high hopes that we like it. I’m planning to take one of the three loaves to the Thanksgiving potluck we’re attending on Thursday.

    Liked by 1 person

  3. Marlys Leder says:

    Figgy pudding fascinates me. I had no idea what all went into it or how to make it, so thank you for the Figgy Pudding 101 👍 M<

    Liked by 1 person

  4. Jeanne says:

    Hi! I see my daughter wrote, also! I used to make a steamed cherry pudding. All of our kids loved it, Marlys included, loved it!

    Have a Happy Thanksgiving!

    Jeanne <

    Liked by 1 person

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