Sloe gin ‘figgy’ Christmas pudding recipe | delicious. magazine

Ingredients

• 25g sultanas
• 125g raisins
• 125g currants
• 125g dried figs, stalks discarded, cut into raisin-size chunks
• 50g chopped mixed peel
• 5 tbsp sloe gin
• Finely grated zest 1 lemon
• Finely grated zest 1 orange
• 150ml freshly squeezed orange juice (about 3 small oranges)
• 100g fresh breadcrumbs, wholemeal or white
• 50g self-raising flour
• 1 tsp ground mixed spice
• ½ tsp freshly grated nutmeg
• ½ tsp ground cinnamon
• 150g light muscovado sugar
• 50g blanched almonds, finely chopped
• 2 large free-range eggs
• 1 tbsp black treacle
• 125g unsalted butter, melted, plus extra for greasing
• 1 small bramley apple (about 200g), peeled, cored and grated
• You’ll also need…
• 1.3 litre pudding basin greased with butter; kitchen string; a large deep saucepan with a lid and a trivet or saucer; non-stick baking paper; greaseproof paper; foil