Fig Pudding

Ingredients

• 2 cups bread crumbs
• 1/2 cup flour
• 1 1/4 teaspoons Blue Ribbon baking powder
• 1/4 teaspoon salt
• 4 teaspoon each Pure Gold cinnamon
• 4 teaspoon each Pure Gold nutmeg
• 1 cup brown sugar
• 1/2 cup suet
• 3 cup milk
• 2 eggs
• 1/2 pound figs cut fine

Method

1. 1

   Steam for 2 to 3 hours.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 55. The excerpt below is the record exactly as published.

4 teaspoon each Pure Gold nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 4 cup chopped almonds, } cup finely cut mixed peel, 1 cup dates, chopped. Mix suet, molasses, milk and well-beaten eggs. Sift flour and other dry ingredients together, reserving some of the flour to dredge fruit. Add fruit last. Pour into greased moulds, cover well, and steam. ‘Time required will depend on size of mould. Blue 92 Blue Ribbon Cook Book Ribbon baking powder tins make excellent moulds. Fill ? full and steam 2 hours. Plum Pudding, Light—2 cups flour, 3 teaspoons Blue Ribbon baking powder, { cup sugar, 2 cup shortening, 1 cup milk, 3 eggs, 1 cup raisins, 4 cup chopped citron, 1 tablespoon Pure Gold lemon extract. Mix in order given. Steam. Carrot Pudding—1 cup suet, 1 cup brown sugar, 1 cup grated raw carrot, | cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 teaspoon salt, 1 teaspoon baking soda, 1 tablespoon Pure Gold extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Pure Gold cinnamon, cloves and nutmeg, 2 tablespoons sour milk or enough to made a drop batter. Fig Pudding—2 cups bread crumbs, } cup flour, 14 teaspoons Blue Ribbon baking powder, 34 teaspoon salt, 4 teaspoon each Pure Gold cinnamon and nutmeg, 1 cup brown sugar, ? cup suet, 3 cup milk, 2 eggs, } pound figs cut fine. S

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