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

Fig Pudding


  • 1 cup chopped washed figs
  • 1/3 cup cottolene
  • 3 eggs well beaten
  • 2 1/2 cups soft bread crumbs
  • 1/3 cup milk
  • 1 cup soft brown sugar
  • 1 teaspoon salt
  • grated rind of half an orange


Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures. Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce.


Print recipe/article only


Fifty-Two Sunday Dinners (1913).

comments powered by Disqus