Thanks to Geoff and Vicky Wells, authors of How to Make Spotted Dick and Other Suet Puddings, for allowing us to re-print this recipe.

This recipe is reviewed in Episode 105.5: A Pudding Worth Singing About.

NOTES
*Stefin can easily find suet in London, but Andrea substitutes leaf lard instead, which she purchases online from Fannie & Flo (leaf lard is great to use in pie crust too!)

**If you are using dried figs, rehydrate them by placing them in a small saucepan covered with water. Bring them to a boil, reduce heat, and allow them to simmer for about 15 minutes. Pout off the excess liquid, allow to cool and then coarsely chop them.

Stefin will be making the traditional version, while Andrea will use the Instant Pot version.

Ingredients

3/4 Cups (95 grams) suet*
3/4 Cups (135 grams) brown sugar, packed
3 eggs
1/4 Cup (60 ml) cream sherry
1 Cup (150 grams) figs, chopped**
1/4 Cup (60 ml) molasses
1 Teaspoon (5 ml) cinnamon, ground
1 1/2 Cup (135 grams) dried bread crumbs
1 Teaspoon (5 ml) vanilla

Instructions

1. Generously grease a 2 pint (950 ml) pudding basin. Coat with white sugar.
2. In a large bowl, combine the suet and brown sugar and mix well.
3. Add the eggs, vanilla and molasses and beat until well mixed.
4. Add the dried bread crumbs and cinnamon and mix until combined.
5. Add the cream sherry and mix just enough to make sure the sherry is well incorporated into the mixture.
6. Fold in the chopped figs.

Traditional Version

Pour the completed batter into the prepared pudding basin. Cover the basin with some waxed paper, and then a cloth. Tie with string and then lift the excess cloth over the top of the bowl and pin.

Place the pudding in a pan large enough to hold the bowl with room left over. Fill the pan with hot water 3/4 up the basin. Cover the pan and bring the water to a boil over medium-high heat. Once the water is boiling, reduce heat to low and let the pudding steam for 3 hours.

Note: Be sure to check the water every hour or so and add additional, boiling water as required.

When pudding is done, remove from basin and invert it on serving plate.

Serve warm with dessert custard.

Instant Pot Version

Pour the completed batter into the prepared pudding basin. Cover the basin with parchment paper or aluminum foil and a pudding cloth. Tie with string and then lift the excess cloth over the top of the basin. Note: The cloth is optional, however, you need to make sure no water gets in the basin. (Andrea’s note: I used parchment paper held on with a rubber band and that worked fine.)

Place the trivet in the liner of the Instant Pot.

Add approximately 6 cups (1.4 L) of boiling water to the inner pot (This works for the 6 quart IP and the size basin I used. Basically, you want the water about 1 inch below the rim of the pudding basin.)

Lower the prepared pudding basin onto the trivet. Check the water level and adjust as necessary.

Close and lock the lid of the Instant Pot, set the valve to Sealing position.

Select the Steam function and set the cooking time to 90 minutes.

Once cooking time is complete, allow for Natural Pressure Release (Wait for float valve to drop on it’s own. Mine took 50 minutes).

Remove the completed pudding (I used a foil sling) and carefully remove the pudding cloth and parchment or foil.

Allow to cool for 15 minutes.

Invert on a serving dish, if desired. Serve with whipped cream or ice cream.