In some parts of Yorkshire, the sixth Sunday in Lent (Palm Sunday) is known as ‘Fig Sunday’, probably derived from the gospel story of Jesus cursing a barren fig tree on his way to Jerusalem. Fig Sunday Pudding was a culinary nod to the story, but be prepared – although this recipe, using breadcrumbs and suet, makes for a tasty pudding, it takes 4 hours to cook!
- 12 oz (340g) finely grated breadcrumbs
- 6 oz (170g) chopped suet
- 6 oz (170g) sugar
- 1 teacup of milk (around 5 fl oz/150 ml)
- 1 egg
- 8 oz (225 g) dried figs
- Chop the figs very fine (e.g. put them into a food chopper/blender). If you can soak the figs overnight in brandy or apple juice, this will make them more tender and flavoursome
- Mix the suet and breadcrumbs
- Add the figs, beaten egg, milk and nutmeg. Blend the mix together
- Transfer to a greased pudding basin. Cover the top.
- Put the basin into a large pan half filled with water and boil slowly for four hours – that’s right, four hours!
- Make sure the water doesn’t boil over into the basin and make sure that the pan doesn’t boil dry
- Serve with a fruity sauce or custard
Source: Adapted from Dulcie Lewis, ‘Not Just Yorkshire Puddings! The Story of Yorkshire’s Food and Drink. 2006, Countryside Books, p.46.