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Fig Puddings


  • 1/2 pound of good dried figs, washed, wiped and minced
  • 2 cupfuls of fine, dry bread crumbs
  • 3 eggs
  • 1/2 cupful of beef suet, powdered
  • 2 scant cupfuls of sweet milk
  • 1/2 cupful of white sugar
  • a little salt
  • 1/2 teaspoonful of baking powder, stirred in the flour
  • 1/2 cupful of sifted flour


Soak the crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and figs. Beat three minutes, put in buttered molds with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil three hours. Eat hot with hard sauce or butter, powdered sugar, one teaspoonful of extract of nutmeg.


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The White House Cookbook (1887).

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