Figgy Pudding 101

Cooking up a merry Christmas and a happy New Year


This dessert adorned a Cranbrook House dining table last year. For more on the event, refer to the Look Book section in this issue. And don’t miss more vintage décor this year at Cranbrook House from Dec. 1-4.

Photo by Darrel Ellis

When Janet Cameron of Troy created the faux English Christmas pudding shown here, she likely was thinking of her childhood days growing up in the Cotswolds region of England. Cameron created the pudding for the 2015 Cranbrook House Holiday Splendor event, as part of a table setting she worked on with other members of  a local herb society.

This version, made of dough wrapped around a Styrofoam ball, is studded with real currants and raisins. “The fondant icing represents what would be a rum butter sauce that’s poured over it,” Cameron explains. Traditionally decorated with a sprig of holly, it’s a veritable “figgy pudding,” she says. So how does one make the real pudding round? A mixture of dried fruit, spices, breadcrumbs, grated carrot and apple, and eggs is tied into a muslin cloth, she explains. “It would then be steamed weeks before Christmas, to cook it, and would be steamed again on Christmas Day, to heat it through,” she adds. Don’t forget the rum sauce!

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