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

Fig Pudding I


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


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.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus