Yorkshire Recipes


Fig Sunday Pudding

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
  • nutmeg


  1. 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
  2. Mix the suet and breadcrumbs
  3. Add the figs, beaten egg, milk and nutmeg. Blend the mix together
  4. Transfer to a greased pudding basin. Cover the top.
  5. Put the basin into a large pan half filled with water and boil slowly for four hours – that’s right, four hours!
  6. Make sure the water doesn’t boil over into the basin and make sure that the pan doesn’t boil dry
  7. 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.

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