Steamed Figgy Pudding from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey

Name: Steamed Figgy Pudding from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey
Ingredients: 1 teaspoon pure vanilla extract; 1 cup (240 ml) milk; 2 tablespoons chopped candied orange peel; ½ cup (70 g) dried currants; 1 tablespoon grated orange zest; 7 tablespoons (100 g) unsalted butter, at room temperature, plus more for the mold; ¼ cup (50 g) granulated sugar; 1½ cups (350 ml) heavy cream; 1½ cups (225 g) dried figs, stemmed; ½ cup (100 g) firmly packed dark brown sugar; 8 slices good-quality white sandwich bread, crusts removed and bread torn into pea-size crumbs; 1¼ cups (155 g) flour; 2 cups (480 ml) water; 3 eggs

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The Forme of Cury, published circa 1390, is among England’s oldest cookbooks. In it is a recipe for figgy pudding’s ancestor, fygey. Along with figs and raisins, it calls for “almande blanched...

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Ingredients

1 teaspoon pure vanilla extract
1 cup (240 ml) milk
2 tablespoons chopped candied orange peel
½ cup (70 g) dried currants
1 tablespoon grated orange zest
7 tablespoons (100 g) unsalted butter, at room temperature, plus more for the mold
¼ cup (50 g) granulated sugar
1½ cups (350 ml) heavy cream
1½ cups (225 g) dried figs, stemmed
½ cup (100 g) firmly packed dark brown sugar
8 slices good-quality white sandwich bread, crusts removed and bread torn into pea-size crumbs
1¼ cups (155 g) flour
2 cups (480 ml) water
3 eggs