Figgy Dowdy Pudding with Custard

An eighteenth-century ship pudding made with soaked dried fruits, suet, and spices, served with a rich homemade egg custard.

Dessert Pudding British Traditional Custard

Estimated Nutrition

Calories

1112.1

kcal / serving

4448.2 kcal total

Carbs

147.4g

per serving

589.6 g total

Fat

48.9g

per serving

195.4 g total

Protein

15.4g

per serving

61.5 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Caster Sugar

For the pudding

Caster Sugar

For the custard

Dairy

piece

Egg

Free-range; yolks only; for the custard

150

Milk

For the custard

150

Double Cream

For the custard

Fruits

115

Raisin

For the pudding

115

Sultana

For the pudding

GrainsCereals

450

Plain Flour

For the pudding

Liquids

tbsp

Rum

For the pudding

NutsSeeds

0.5

tsp

Mixed Spice

For the pudding

OilsFats

115

Suet

Shredded; for the pudding

Vegetables

tsp

Ginger

Ground; for the pudding

Method

Slice the pudding thickly and serve with the custard ladled over the top.

Boil milk and cream, pour onto the eggs, then heat slowly in a pan until thickened.

Whisk egg yolks and sugar together until the mixture is thick and pale.

Rest the pudding for five minutes before removing the muslin and foil.

Simmer the pudding in a pan on a heatproof plate covered with water for two hours.

Shape the dough into a log, wrap in foil, then muslin, and secure the ends with string.

Combine remaining pudding ingredients with the soaked fruit and liquid to form a soft dough.

Mix raisins, sultanas, rum, and 200ml water in a bowl and soak for at least four hours.