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.
Oh bring us some figgy pudding!
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.
My mother had a great fruitcake recipe with dried fruit that I love. I hope your fruitcakes are well received.
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 đź‘Ť M<
You are welcome!
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 <
Maybe you or she can make it again.
Happy Thanksgiving!