So, you want a plum pudding cheesecake. I have you covered. Yes, the title says figgy pudding…. this has both figs and plums in it, so I still have you covered!

This is a crustless cheesecake. You are welcome to add one if you wish.

3 packs cream cheese (8oz / 225g each)

1 cup white sugar or equivalent (7oz / 200g)

1 cup sour cream (240g)

1 cup heavy cream (230g)

3 tbsp flour of choice

3 eggs

1 tbsp vanilla

2 oz (60g) each dried figs, plums, and 2 other dried fruits of choice, cut into roughly equal sized pieces, for a total weight of 8.5oz / 240g

Preheat oven to 350f / 180c. Boil kettle.

Put sugar in bottom of mixer bowl. Put the 3 packets of cream cheese on top. Mix on medium speed until completely combined. Blend in the sour cream, heavy cream, and then the eggs one at a time, making sure each is completely incorporated before adding the next. Blend in the vanilla and flour.

Remove bowl from mixer. Fold in the chopped dried fruit. Split between two 9 inch / 23cm pie pans. Place pie pans in deep baking dish and pour boiling water into the baking dish until it comes half way up the pie pan.

Bake for 60 minutes, or until the centre of the cheesecake is mostly set – you’re looking for a slight wobble.

Allow to cool to room temperature and then refrigerate. Serve cold with mulled wine, a Wassail cup, or a nice cuppa tea.