It is The Scottish Country Living Fair this week and I shall be making these delicious Figgy Pudding Balls on stage every day along with my Scotch Weyhay! liqueur. I got the idea for these Figgy Pudding Balls from the Spanish Quince paste that they serve with cheese.
I’ve been doing talks, demos and craft classes at the Scottish Country Living Fair at the Glasgow SECC for about five yers now. I always used to have a stand there but for the past four years it has been strictly talks and demos and I spend all day running from one stage to another, getting miked-up and whittering on about how to cook Christmas foodie gifts at the food theatre, teaching folks Christmas crafting in the craft classes and then doing a Christmassy talk in the lifestyle theatre.
This year I’ll be demonstrating how to make these Figgy Pudding Balls and my Scotch Weyhey! liqueur in the food theatre, teaching folks how to make a Scenty Snowball tree ornament in the craft classes and doing a talk on having a So Easy Chritsmas in the lifestyle theatre with hints of wrapping gifts, making festive pot pouree, a fun Advent sack and lots of other goodies. I’ll also be signing copies of my book SO EASY CHRISTMAS after each session. By the way the book is available on Amazon and Kindle.
It’s a full on four days but worth every minute as I love the feedback and how much people enjoy what I do and I get to catch up with friends I only see once a year.
The whole buzz and atmosphere for the Country Living Christmas Fair is great, it really makes you realise Christmas is just around the corner, especially as we already have snow up here on Walton’s Mountain anyway.
So here is my recipe for Figgy Pudding Balls. You will be thrilled to know there is no actual cooking involved, it is merely a case of whazzing with your trusty food processor and doing a bit of sticky handiwork then letting time do the rest for you.
Figgy pudding balls are perfect sliced thinly with cheese and crackers and will keep in the fridge for up to two months so they make the perfect foodie gift for Christmas.
So here’s to a busy week ahead for me.
- 50g/2oz chopped hazelnuts
- 50g/2oz chopped mixed nuts
- 500g/1lb 2oz dried whole figs
- 225g/8oz dried mixed fruit
- 75g/3oz dried apricots
- 1 tbsp brandy
- 1 tbso clear honey
- 1 tsp ground cloves
- 100g/3½oz sesame seeds
- In a dry pan quickly toast all the chopped nuts until just golden and aromatic
- Chop the hard ends off the figs and discard
- Roughly chop the figs and apricots
- Whazz the figs in food processor until they form a paste
- Remove from food processor and in a bowl stir in the dried fruits, chopped apricots and nuts
- Add the brandy, honey and ground cloves and mix everything thoroughly
- Divide the mixture into 14 balls about the size of a golf ball
- Roll these in the sesame seeds and slightly flatten
- Place on baking paper on a cooling tray and cover with a clean tea towel
- Set aside for 1 week to dry out
- Wrap each in baking parchment and tie with string
- These will keep for up to 2 months in the fridge
- Serve sliced with cheese and crackers