Fig Pudding

Ingredients

• A lb. figs
• \ lb. apples
• 1 lb. suet
• 2 eggs
• 1 oz. flour
• 6 oz. sugar
• 6 oz. bread crumbs
• \ teaspoonful salt
• \ teaspoonful nutmeg
• A little milk

Method

1. 1

   Chop finely the figs, the apples pared and cored, and the suet.

2. 2

   Mix these with the sugar, bread crumbs, flour, salt, and nutmeg; beat the eggs until light, add them with enough milk to moisten the other ingredients; press the mixture into a buttered shape, and boil for four hours.

3. 3

   Serve hot with sweet sauce.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 62. The excerpt below is the record exactly as published.

FIG PUDDING — APPLE CHARLOTTE. Ill SEMOLINA PUDDING. 1 lb. semolina. 2 oz. sugar. 2 eggs. 1} pints milk. A oz. butter. Flavouring. lloil milk in a saucepan ; add the semolina, and boil for five minutes, stirring constantly ; put in the sugar and butter, and mix the whole. Let these ingredients stand in the sauce- pan to cool, heat up the eggs, and stir them amongst the semolina, adding a flavouring of orange or lemon. Pour the pudding into a buttered mould, cover it with a buttered paper, and steam for an hour. Ground Pice may be treated in the same way. FIG PUDDING. A lb. figs. \ lb. apples. 1 lb. suet. 2 eggs. 1 oz. flour. 6 oz. sugar. 6 oz. bread crumbs. \ teaspoonful salt. \ teaspoonful nutmeg. A little milk

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