Fig and Ginger Pudding
From Frenlite cookery book, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 9. The excerpt below is the record exactly as published.
FIG AND GINGER PUDDING 8 oz. ‘‘Frenlite’’ Self-Raising Flour 1 Egg 4 oz. Suet 4 oz. Brown Sugar 4 teaspoonful Bicarbonate of Soda 8 oz. Cooking Figs 4 Ib. Golden Syrup 4 teaspoon Ground Ginger 4 pint Milk Soak the figs overnight and cut them up removing the stalks. Grease a pudding basin and put the golden syrup into it. Mix all the dry ingredients together, add the chopped suet, then the egg and mix with the milk. Press ao the basin and cover well with greaseproof paper. Steam for two ours. SPOTTED DICK 8 oz. ‘‘Frenlite’’ Self-Raising Flour
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