Classic figgy pudding with amaretto butter

Brandy butter has had a makeover with one of our favourite tipples, amaretto.

Serves 8 • Ready in 5 hrs 30 mins, plus soaking

250g sultanas

250g dried figs, chopped

Finely grated zest and juice of 1 lemon

Finely grated zest and juice of 1 orange

100ml amaretto

3 eggs

75g light muscovado sugar

75g butter, softened, plus extra for greasing

75g toasted flaked almonds

50g self-raising flour

75g fresh white breadcrumbs

1tsp each ground cinnamon, coriander and ginger

For the amaretto butter:

150g butter, softened

4tbsp amaretto

2tbsp icing sugar

Edible silver and gold stars and indoor sparklers, to decorate

1 Mix the fruit, citrus zests and juices, and amaretto in a large bowl. Leave to soak overnight, or for up to 2 days.

2 Whisk together the eggs, sugar and butter, then stir in the soaked fruit, almonds, flour, breadcrumbs and spices.

3 Spoon the mixture into a buttered 900g pudding basin, cover with a pleated sheet of baking paper, then foil, and secure with string. Tie an extra piece of string, attached at both sides, to form a handle.

4 Place an upturned saucer in a saucepan and place the pudding on top. Pour boiling water into the pan to come halfway up the side of the basin, cover and simmer for 5 hrs, topping up with boiling water as needed.

5 To make the amaretto butter, whisk the butter, amaretto and icing sugar, until light and creamy. Chill until ready to use.

6 Turn out the pudding on to a serving plate. Sprinkle with edible silver and gold stars and top with a spoonful of amaretto butter and indoor sparklers, to serve.

Per serving: 696 cals, 31.4g fat,

16g sat fat, 82g carbs