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Fig Pudding


  • 1/2 cupful of chopped figs
  • 1/2 cupful of chopped suet
  • 2 cupfuls of white bread-crumbs
  • 1/2 cupful of sugar
  • 1 cupful of milk
  • 1/4 cupful of flour
  • 1/2 cupful of chopped almonds
  • 4 eggs
  • 1 teaspoonful of baking-powder
  • 3 tablespoonfuls of noyau or other flavor


Flour the figs and suet. Soak the bread-crumbs in the milk, add the sugar, then the egg-yolks, and beat it well; then add slowly, stirring all the time, the figs, suet, almonds, flour mixed with the baking-powder, flavoring, and lastly the whites of the eggs beaten very stiff. Turn it into a covered pudding-mold, filling it three quarters full; steam for three hours. This mixture will fill twelve individual molds. If the small molds are used, place a star of angelica in the bottom of each one and cover it with a thin layer of boiled rice; then fill three quarters full with the pudding mixture; place them in a pan of hot water, cover with a greased paper, and poach on top of the range for one and one half hours. This pudding can have brandy poured over and lighted the same as the plum pudding. Serve with a syrup sauce flavored the same as the pudding.


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The Century Cook Book (1901).

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