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Fig Pudding II

Staffordshire recipe.


  • 1 pound of figs
  • 6 ounces of suet
  • 3/4 pound of flour
  • milk


Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1 1/2 to 2 hours.

Time: 1 1/2 to 2 hours.

Sufficient for 5 or 6 persons.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

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