Recipes > Desserts > Puddings > Fruit Puddings > Fig Puddings > Fig Pudding I

Fig Pudding I

Ingredients

  • 2 pounds of figs
  • 1 pound of suet
  • 1/2 pound of flour
  • 1/2 pound of bread crumbs
  • 2 eggs
  • milk

Instructions

Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream.

Time: 3 hours, or longer.

Sufficient for 7 or 8 persons.

Seasonable: Suitable for a winter pudding.

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Source

The Book of Household Management (1861).


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