When the same old figgy pudding just won’t do, try making this innovative spin on the classic Christmas dessert. With all the same great flavours, reimagined into something brand-new.


For the dough

  • 150 g dried mixed fruit
  • 50 ml brandy
  • 250 ml full-cream milk, warmed
  • 7 g sachet dried yeast
  • 50 g golden caster sugar
  • 90 g unsalted butter, melted
  • 2 eggs, beaten
  • 1 tbsp vanilla extract
  • 600 g strong white bread flour
  • 1 tsp salt
  • Oil, for greasing

    For the assembly

  • 250 g light brown sugar
  • 1 tbsp ground cinnamon
  • 11⁄2 tsp ground mixed spice
  • Pinch of salt
  • 140 g unsalted butter, melted
    v150 g nuts, toasted and chopped (we used pecans and hazelnuts)

    For the glaze

  • 200 g white chocolate, finely chopped
  • 60 ml double cream
  • 2 tbsp brandy

    You will need

  • 22–24 cm bundt tin, greased


1. Soak the dried fruit in the brandy and leave for 1 hour minimum, overnight is preferred.

2. Add the warm milk to a jug with the yeast and sugar. Leave for 5 minutes until the yeast has dissolved and begun to activate. Add the melted butter, eggs and vanilla, and mix well.

3. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. With the mixer on medium speed, gradually add in the wet ingredients. Knead the dough for around 6 minutes, add soaked fruit and knead for a further 2 minutes, until a soft, yet sticky ball of dough is formed. Remove the dough momentarily to lightly oil the bowl, then return and cover with a tea towel and allow to prove in a warm place for 1 hour 30 minutes, until doubled in size.

4. Divide the dough into quarters and each quarter into 15 equal balls. Mix the brown sugar with the spices and the salt. Coat each dough ball in the melted butter and then toss in the spiced sugar. Arrange in the base of the bundt tin and scatter with nuts. Repeat until all the dough balls are coated. Cover and leave to prove for a further 45 minutes.

5. Heat the oven to 180°C. 6 Once proved, bake the monkey bread in the middle of the oven for 40 minutes, or until the top is deep and golden. Cool in the tin for 10 minutes before turning out on to a serving plate or stand.

7. Place the white chocolate and cream in a microwavable bowl and heat in 30-second bursts until melted. Stir through the brandy and mix well. At the table, pour over the glaze and dig in!

Serves 12 • Ready in 1 hr, plus soaking and proving

READ MORE: Marmalade bread and butter pudding

Marmalade bread and butter pudding

Originally seen on Woman&Home