Fig Pudding, 2

Ingredients

• $ lb. figs.
• 3 oz. butter
• 3 oz. sugar
• 3 oz. bread-crumbs
• 3 oz. flour
• 2 eggs
• Grated rind 1 lemon
• 2 oz. chopped almonds
• A pinch of salt
• A pinch of nutmeg
• £ tea-sp. cinnamon
• | tea-sp. baking powder
• 1 glass sherry

Method

1. 1

   Prepare figs as in the last recipe and cut into small pieces.

2. 2

   Cream butter and sugar until light, then add eggs and flour gradually.

3. 3

   Beat and add other ingredients.

4. 4

   If too dry, add milk or another egg.

5. 5

   Pour into a greased mould and steam for 2 to 3 hours.

6. 6

   Serve with custard or sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 645. The excerpt below is the record exactly as published.

$ lb. figs. 6 oz. suet. £ lb. bread-crumbs, | lb. flour. | lb. sugar. 1769. Fig Pudding, 1 1 or 2 eggs. 1 tea-sp. mixed spice. A pinch of salt. \ tea-sp. baking powder. £ pt. milk. Soak the figs in boiling water for ten minutes, then dry them and cut them in small pieces, removing the stalks. Sieve the flour into a basin, add the suet finely chopped, the sugar, bread- crumbs, spices, baking powder, and salt, and mix all lightly together with the fingers. Then add the figs, mix again, and make a well in the centre. Beat the eggs in another basin, and pour them into the centre of the dry ingredients. Add also the milk, and stir well together. Pour the mixture into a greased mould or basin, cover with a lid or piece of greased paper, and steam steadily until well cooked. Serve with custard, white, or lemon sauce. Time to steam, 3 to 4 hours. Sufficient for 4 or 5 persons. Probable cost, 10c?. 1770. Fig Pudding, 2 \ lb. figs. 3 oz. butter. 3 oz. sugar. 3 oz. bread-crumbs. 3 oz. flour. 2 eggs. Grated rind 1 lemon. 2 oz. chopped almonds. A pinch of salt. A pinch of nutmeg. £ tea-sp. cinnamon. | tea-sp. baking powder. 1 glass sherry

Cook this with the app: pantry check, scaling, and the assistant.