Kosher festivities! Sticky figgy pudding and special Turkey with apricots!

Kosher festivities! Sticky figgy pudding and special Turkey with apricots!

Denise Phillips cashes in on an alternative festive menu!

Sticky Figgy Pudding
Sticky Figgy Pudding

Sticky Figgy Pudding

This is a delicious warming winter pudding. It does have quite of list of ingredients but is well worth the extra effort putting them together. For the best flavour, I like to soak the dried fruit in whisky overnight. Enjoy hot cold or warm. 

Preparation Time  25 minutes plus soaking fruit overnight. Cooking Time  2 hours.   Serves  10-15 people


  • 300g dried figs – stalk removed and finely chopped
  • 250g dried mixed fruit
  • 50g dried cranberries or dried cherries
  • Zest of 1 orange
  • Juice of 2 oranges
  • 100ml whisky, brandy or orange juice
  • 150g plain wholemeal flour
  • 1 1/2 teaspoons mixed spice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 200g desiccated coconut
  • 150g ground almonds
  • 125g non-dairy margarine
  • 150g dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 180g brown breadcrumbs
  • 2 tablespoons clear honey


  1. Grease 15 mini pudding moulds or one large one and set aside.
  2. In a medium bowl, combine figs, dried fruit, and dried cranberries with the orange zest, orange juice, and whisky; set aside or leave covered overnight.
  3. In a small bowl, stir together flour, mixed spice, cinnamon, baking powder, salt, bicarbonate of soda, desiccated coconut and ground almonds; set aside.
  4. Whisk margarine and brown sugar until combined. Add eggs and vanilla and combine well. Stir in breadcrumbs and fruit mixture. Spoon batter into prepared pudding mould; cover tightly with greased foil.
  5. Place pudding mould on a roasting tray filled with boiling water to a depth of about 4cm (a bain marie) in the oven at 160ºC for about two hours, or until a skewer inserted in the centre of the pudding comes out clean. Add more boiling water if necessary. Alternatively, use a steam oven – 100% steam for 1½ hours.
  6. Remove pudding and cool on a wire rack for 30 minutes. Loosen edge of pudding from sides of mould; invert pudding onto a serving plate. Brush with honey.

Serve with custard or ice cream. 


Stuffed Turkey Escalope with Apricot and Pecans

Stuffed Turkey Escalope with Apricot and Pecans

Preparation Time  20 minutes    Cooking Time  40 minutes   Serves  6 people

This is a tasty colourful dish that looks more complicated than it is – and there’s a wow factor when you serve it sliced to reveal its amazing filling.  I like to serve this with crispy potatoes on a bed of curly kale or spinach. 


  • 75g dried apricots
  • 110g baby spinach leaves
  • 110g pecan nuts
  • 2 cloves garlic – peeled roughly chopped
  • 1 teaspoon paprika


  • 2 tablespoons ground almonds
  • 6 turkey escalopes/uncoated turkey schnitzel
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil – for frying
  • 100ml chicken stock
  • 100ml white wine


  1. Preheat the oven to 180C/ 350F/ Gas mark 4.
  2. Place the apricots, baby spinach leaves, pecans, garlic and paprika into the food processor. Whizz until roughly chopped and there is some texture.
  3. Remove from the food processor and transfer to a mixing dish. Stir in the ground almonds and season well.
  4. Place the turkey onto a chopping board covered with baking parchment. Using a rolling pin, flatten the meat so it is evenly thinn. Then using a knife, spread about 2 tablespoons of the filling over the turkey.
  5. Roll up tightly from the shorter side to form a ‘swiss roll’. Secure with white string.
  6. Heat the vegetable oil in a frying pan. Sauté the turkey roll on both sides until slightly golden.
  7. Transfer to an ovenware dish and pour over the chicken stock and wine. Cook covered
    for about 30 minutes.
  8. When cooked, remove the string and cut into slices.
    Serve on a bed of curly kale with crispy potatoes and use the cooking liquid as gravy. 

Nutty baked Brussels Sprouts with Pomegranates

Nutty baked Brussels Sprouts with Pomegranates

Preparation Time  20 minutes    Cooking Time  40 minutes   Serves  4 people

Brussels sprouts with pomegranate seeds make a beautiful festive side dish. Bright red pomegranate seeds make these delicious, crispy caramelised brussels sprouts pop with festive flair.


450g brussels sprouts – trimmed and halved

2 teaspoons apple cider vinegar

2 tablespoons maple syrup

1/2 tablespoon olive oil

50g hazelnuts – roasted and roughly chopped

100g skinned chestnuts – roughly chopped

Salt and pepper to taste

1 pomegranate – deseeded


2 tablespoons date honey (silan)

1 tablespoon lemon juice

2 tablespoons olive oil

2 tablespoons thyme leaves



1 Preheat oven to 180ºC  (or 180ºC with 60% steam). Line one large baking tray with baking parchment.

2 In a medium bowl, add brussels sprouts and toss with apple cider vinegar, maple syrup, olive oil and salt.

3 Transfer brussels sprouts to the baking tray, in a single layer, cut halves facing down. Bake for
25-30 minutes, or until tender and browned.

4 In the meantime, toast hazelnuts by placing them on another oven tray and roast for 10 minutes.

5 Toss brussels sprouts with pomegranate seeds, hazelnuts and chestnuts and season with salt and pepper to taste.
6 Mix all the dressing ingredients and drizzle over the finished dish.


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