Figgy pudding eggnog with ginger and nutmeg

20 minutes preparation, plus 30 minutes cooking/infusing

In a medium-sized saucepan combine milk, cream, cinnamon, cloves, ginger, nutmeg and Mrs Bridges Fig Preserve. Heat over a medium low heat, stirring to dissolve the Fig Preserve. Bring to a gently simmer and then turn off the heat and allow the flavours to infuse for 30 minutes.

Put the egg yolks (reserving the egg whites for later) and light brown sugar into the bowl of a stand mixer with the whisk attachment or in a large mixing bowl with a handheld electric whisk. Whisk on high until pale and very light and the mixture forms ribbons that don’t immediately disappear when you lift the whisk out. Strain the cooled spiced milk and slowly add into the egg mixture gently whisking until combined. Stir in the whiskey or brandy and decant into a bottle or jug and put into the fridge overnight or for up to 4 days.

Just before serving put the egg whites into the very clean bowl of a stand mixer with the whisk attachment or in a large mixing bowl with a handheld electric whisk and whisk on high speed until soft peaks form. In a large bowl fold the egg whites into the spiced milk mixture and then pour into pretty glasses. Add a fresh grating of nutmeg or a sprinkle of cinnamon powder on top before serving.

For a non-alcoholic version omit the whiskey or brandy but the mixture will only keep in the fridge for two days.