I love this no-cook super easy Figgy Pudding Fruit Paste. They have all the taste of Christmas and are perfect with a cheeseboard. Oh and they make a great wee foodie gift too!
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 years 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 wittering 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 Christmas in the lifestyle theatre with hints of wrapping gifts, making festive pot pourri, 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 (figgy fruit paste) which are really my festive take on that fabulous quince paste that the Spanish serve with cheese. I just used all those amazing dried fruits and spices we have at Christmas instead of the usual quince.
I’ve used dried mixed fruit, dried apricots, mixed nuts, hazelnuts, dried figs, brandy, clear honey, ground cloves and sesame seeds to roll the figgy pudding balls in.
How to make figgy pudding fruit paste
You will be thrilled to know that there is no cooking at all involved in this recipe. Oh don’t you just love that idea at this time of year.
We seem to spend our lives chained to the cooker. Now break free and whazz this little recipe up in your food processor. Then let time do the rest. Result!!
How to serve this fruit paste
Figgy pudding balls are perfect sliced thinly with cheese and crackers.
How long does this fruit paste keep?
This figgy pudding fruit paste will keep for up to 3 months in an airtight tin or box. So they make the perfect foodie gift for Christmas.
So here’s to a busy week ahead for me.
Check out a whole host of fun Christmas recipes in It’s Christmas!
Looking for more fun foodie gifts for Christmas? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Figgy Pudding Fruit Paste
- 50 g hazelnuts chopped
- 50 g nuts mixed nuts chopped
- 500 g dried figs
- 225 g dried mixed fruit
- 75 g dried apricots
- 1 tbsp brandy
- 1 tbsp honey clear honey
- 1 tsp ground cloves
- 100 g 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 3 months in airtight container
- Serve sliced with cheese and crackers