Figgy Pudding

cooking.nytimes.com

SFish

subheading: FOR THE PUDDING:

1 cup/150 grams currants, (see Tip 1)

1 cup/150 grams raisins

1 cup/150 grams golden raisins or sultanas

¾ cup/175 milliliters brandy, plus more for serving

5 ounces/150 grams packaged, not fresh, beef suet, or ¾ cup/172 grams unsalted butter (see Tip 2)

120 grams fresh white bread (3 to 4 slices)

1 cup/150 grams packed dark brown sugar

½ cup/70 grams all-purpose flour

½ teaspoon baking powder

1 teaspoon pumpkin pie spice (see Tip 3)

½ teaspoon kosher salt (such as Diamond Crystal)

1 medium tart apple, preferably Granny Smith

2 large eggs

1 tablespoon black treacle or molasses, to taste (optional)

½ teaspoon lemon zest

⅓ cup/50 grams blanched slivered almonds

Unsalted butter, for greasing

Hard sauce, ice cream, fresh heavy cream or English custard, for serving (optional)

subheading: FOR THE HARD SAUCE:

8 tablespoons/115 grams unsalted butter, softened at room temperature

¾ cup/93 grams confectioners’ sugar, plus more to taste

2 to 3 tablespoons brandy, to taste

Directions at cooking.nytimes.com

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