Christmas figgy pudding with Nesselrode ice cream recipe
 If you're looking for an alternative Christmas dessert, this sticky figgy pudding is the one, served with delicious no-churn Nesselrode ice cream. You will need two 1 litre/1¾ pints pudding basins to make this recipe. 50g/1¾oz raisins50g/1¾oz sultanas100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped3 tbsp dark rum200g/7oz chestnut purée 400ml/14fl oz double cream400g/14oz condensed milkfew drops vanilla essence3 tbsp brandy 50g/1¾oz raisins 50g/1¾oz sultanas 100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped 3 tbsp dark rum 200g/7oz chestnut purée 400ml/14fl oz double cream 400g/14oz condensed milk few drops vanilla essence 3 tbsp brandy 150g/5½oz prunes, chopped110g /4oz dried figs, chopped425ml/15fl oz boiling water1½ tsp bicarbonate of soda90g/3¼oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugarfew drops vanilla essence2 free-range eggs350g/12oz gluten-free plain flour3 tsp gluten-free baking powder3 tbsp brandy 150g/5½oz prunes, chopped 110g /4oz dried figs, chopped 425ml/15fl oz boiling water 1½ tsp bicarbonate of soda 90g/3¼oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar few drops vanilla essence 2 free-range eggs 350g/12oz gluten-free plain flour 3 tsp gluten-free baking powder 3 tbsp brandy 350g/12oz dark muscovado sugar200g/7oz unsalted butter, roughly chopped200ml/7fl oz double cream2 tbsp brandy 350g/12oz dark muscovado sugar 200g/7oz unsalted butter, roughly chopped 200ml/7fl oz double cream 2 tbsp brandy Method Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse.The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight.To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool.Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them.To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins.Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string.Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside. Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse. Start with the fruit for the ice cream. Mix the dried fruit with the chopped glacé fruit and rum. Cover and leave overnight to infuse. The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight. The next day, whisk together the chestnut purée, double cream, condensed milk, vanilla essence and brandy until it forms soft peaks. Fold through the fruit and rum mixture and transfer to a container. Freeze for at least 6 hours or overnight. To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool. To make the figgy pudding, combine all the chopped dried fruit in a bowl with the boiling water and the bicarbonate of soda. Stir and leave to one side to cool. Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them. Place all the topping ingredients in a heavy-based pan and bring to a simmer. Boil for a few minutes until it's come together into a glossy, smooth sauce. Grease two pudding basins with butter and divide the sauce between them. To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins. To finish the pudding, cream together the butter, sugar and vanilla in a large bowl (or in a food processor or stand mixer) until pale and fluffy. Beat in the eggs one by one until you have a smooth batter. Sift the flour with the baking powder. Stir the brandy through the dried fruit mixture. Fold half the flour into the batter with half the dried fruit mixture. Repeat with the rest of the flour and dried fruit until everything is smooth and uniform. Divide the mixture between the prepared basins. Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string. Cut two rounds of greaseproof paper to cover each pudding basin, with enough of an overhang to tie them securely around the edge. Grease the rounds with butter and place on top of each pudding. Cover both with a layer of foil, then tie with string. Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside. Steam the puddings for about 1 hour 40 minutes, then turn the puddings out into a warm serving dish. Serve with the ice cream alongside.