Recipe: Riggy Pudding (with Riggwelter Ale)
Bring us some Riggy pudding! A beer-lovers take on the classic ‘Figgy Pudding’ made with our much-loved Riggwelter ale.
Pioneered in Black Sheep’s kitchens by our chef Derek, each recipe makes 3 x 2 pint sized pudding bowls. So there’s plenty for later/more to share – it is the Saison of giving after all!
You will need
- 227g self raising flour
- 340g breadcrumbs
- 1474g mixed fruit & peel
- 340g shredded suet (veg)
- 2 Braeburn Apples peeled & grated
- 2 Oranges juiced & grated
- 1 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 pint of Riggwelter
- 454g soft, dark brown sugar
- 7 eggs
- Butter to grease pudding bowls
How To make
Butter the pudding bowls and line the base with baking parchment. Combine all the dry and wet ingredients separately, then add the wet mixture to the dry mixture and combine until smooth. Separate into pudding bowls and steam in a large pan of water for 6-8 hours.
We recommend serving with lashes of Brandy cream or custard, washed down with our limited edition festive ale – Blitzen!