Apple and Fig Pudding

Ingredients

• large tart baking apples
• a fig rolled small or chopped
• Put in buttered bag

Method

1. 1

   Wash and core apples, stuff with figs.

2. 2

   Bake slowly in a buttered bag until tender.

3. 3

   Serve with boiled custard and decorate with a cherry.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 58. The excerpt below is the record exactly as published.

Apple and Fig Pudding.— Select large tart baking apples, wash and core. Stuff each apple with a fig rolled small as possible or chopped, as preferred. Put in but- tered bag and bake slowly until tender, but not broken. Place in a glass dish and cover with a thick boiled cus- tard. Decorate each apple with a candied or Maraschino cherry and serve with sweet wafers. Banana Pudding.— Beat the yolks of three eggs and whites of two. Add a cupful of sugar, a scant half cup- ful softened butter, a cupful stale cake crumbs and a cupful of milk. Beat all together well, then add three 126 STANDARD PAPER BAG COOKERY bananas sliced thin, and the juice of a half lemon. Put into a basin then in a well buttered bag, seal and bake half an hour, take out, cover with a meringue made from the whipped white of the egg that was left over and a tablespoonful of sugar with a little lemon juice to flavor. Strew a little candied peel over the meringue and set in the oven, which should be quite cool for the meringue to rise slowly and stiffen. Serve with lemon sauce. Farmer's Plum Pudding. — Put into a basin two cupfuls of flour sifted with two level teaspoonfuls baking powder, a pinch of salt and a level teaspoonful ginger and cinnamon. Add one-half cupful sugar, one cupful chopped suet, one-half cupful each candied peel and cur- rants and raisins. Make to batter consistency with one- half cupful each molasses and milk and one beaten egg. Put in small buttered molds, set in paper bag, pour in enough cold water to come three parts up the sides, seal and bake two hours, reducing the heat of the oven after the first ten minutes. Serve with hard or foamy sauce. Peach Betty. — Sprinkle a layer of crumbs in a but- tered baking dish and over this a layer of peach quarters. Sprinkle with sugar, then repeat a layer of crumbs and peaches and sugar until the dish is filled, having the crumbs on top. Put in buttered bag

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