Figgy Christmas pudding with sticky chocolate toffee sauce

25 October 2019

Christmas pudding_69720


For the pudding:

  • 100g dried figs 
  • 150g sultanas
  • 200g raisins
  • 100g currants
  • 50g dried cranberries
  • 1 Bramley apple, peeled and coarsely grated
  • Zest of 1 lemon (finely grated)
  • Zest of 1 orange (finely grated)
  • 150g self-raising flour
  • 2 teaspoons of mixed spice
  • 175g unsalted butter, melted
  • 200g panettone, torn up
  • 3 large eggs, lightly beaten
  • 100g soft light brown sugar
  • 100g dark chocolate chips or chopped chocolate
  • A pinch of salt

For the sticky chocolate sauce:

  • 150g dark chocolate (broken into pieces)
  • 200ml double cream
  • 4 tablespoons of Nestle Caramel or a caramel sauce


  • Mix the dried fruit, the apple, the zest and the brandy together in a large mixing bowl.
  • Melt the butter and pour over the dried fruit mixture.
  • Mix together the flour, salt and spice and add to the mixture.
  • Finally, add the panettone, eggs and chocolate chips.
  • Lightly butter a pudding bowl and if, like me, you always worry that the pudding won’t turn out, then also line the bowl with non-stick baking parchment.
  • Spoon the mixture into the heatproof bowl.
  • Cover with a layer of folded, non-stick baking paper and then folded foil.
  • Use string to secure the foil and paper by tying around the top of the bowl.
  • Put the bowl into a steamer or into a pan of simmering water (stand the bowl on a trivet not directly on the bottom of the pan). Make sure the water comes halfway up the side of the bowl – keep checking it hasn’t boiled dry. Put a lid on the pan and steam for about 3 hours, topping up with boiling water as and when required. 
  • Leave to cool for about 10 minutes then remove the paper and foil and turn the bowl upside down onto a plate; you may need to run a knife around the top of the pudding first to help it release. Be patient, it sometimes takes a few minutes for it to decide to leave the bowl!
  • Put the chocolate and cream into a bowl over a pan of simmering water. Once the chocolate starts to melt, remove from the heat and stir to combine with the cream. Spoon the caramel into the sauce and stir well to bring it together. Pop into a jug and pour over the pudding before bringing it to the table.

This recipe is courtesy of Miranda Gore Browne. Miranda is a food writer, home-baking expert and finalist on the first series of The Great British Bake Off. Follow her on Twitter @MirandaBakes, on Facebook, and on Instagram

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