Fig Pudding

Ingredients

• 8 ozs. figs
• 3 ozs. brown sugar
• 1 gill milk
• 4 ozs. breadcrumbs
• 4 ozs. suet, chopped
• 1 oz. cornflour (B. and P.'s patent)
• 1 oz. flour
• 1 oz. Paisley flour (B. and P.'s)
• 2 eggs
• Grate of nutmeg

Method

1. 1

   Chop the figs, mix with sugar, and stew gently in the milk for fifteen minutes.

2. 2

   Sift cornflour, flour and Paisley flour well together, put into a basin with the breadcrumbs and suet, and mix all together.

3. 3

   Stir in the stewed fig mixture, and add the eggs well beaten.

4. 4

   If more moisture is required, add a little milk.

5. 5

   Put into a well buttered basin, and steam or boil for four hours.

6. 6

   Serve with custard sauce.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 25. The excerpt below is the record exactly as published.

FIG PUDDING. 8 ozs. figs 3 ozs. brown sugar 1 gill milk 4 ozs. breadcrumbs 4 ozs. suet, chopped 1 oz. cornflour (B. and P.'s patent) 1 oz. flour 1 oz. Paisley flour (B. and. P's) 2 eggs ' Grate of nutmeg Chop the figs, mix with sugar, and stew gently in the milk for fifteen minutes. Sift cornflour, flour and Paisley flour well together, put into a basin with the breadcrumbs and suet, and mix all together. Stir in the stewed fig mixture, and add the eggs well beaten. If more moisture is required, add a little milk. Put into a well buttered basin, and steam or boil for four hours. Serve with custard sauce. 1 1 6. PINEAPPLE PUDDING. il ozs. butter 1 gill milk 1 inch vanilla pod. or a few drops of vanilla essence 4 — 6 ozs. preserved pineapple 1 glass Marsala wine, for sauce 2 ozs. flour 2 ozs. castor sugar 2 eggs Pineapple syrup I desserispoonful cornflour (B. and P.'s patent) Put the milk in a saucepan with the vanilla, and bring to the boil. Melt the butter in another saucepan, stir in the flour, and cook for a few seconds ; then add the milk stir vigorously with a wooden spoon till a soft paste-like mixture is obtained. Put this in a basin, and add the yolk of two eggs, the sugar, and the pineapple (cut into small dice). Whisk the whites of eggs to a stiff froth, and stir carefully in the above. Pour the mixture into a well buttered plain pudding or charlotte mould, and steam for about hours. Turn out on to a hot dish, pour round the sauce as below and serve. the exhibition cookery book. ii6a. PINEAPPLE SAUCE FOR PUDDING. 1 dessertspoonful cornflour 1 glass Marsala or sherry wine (B. aiul P. 8 patent) Castor sugar 1 gill pineapple syrup Mix the cornflour with a gill of pineapple syrup, boil up whilst stirring, then add a glass of Marsala or sherry wine, and, if needed, a little castor sugar j boil for a few minutes longer, and use as directed. 1 1 7. FROSTED BREAD PUDDING. G ozs. stale bread, free from crust 1 gill cream 2 ozs. castor sugar i teaspoonful of cavona or vanilla essence j pint milk 2 ozs. butter 3 eggs 2 tablespoonfuls jam Cut the bread into dice, put it in a well tinned stew-pan, or in an enamelled saucepan, pour over the milk, place it on the fire, and cook very slowly for fifteen minutes. Work it smooth with a fork or whisk, add the sugar and the butter, stir in the yolks of two eggs, one whole egg, the cream, and the flavouring essence. Mix thoroughly. Turn the mixture into a well buttered souffle or pie dish, spread a tablespoonful of jam in the centre layer, and bake in the oven for twenty minutes. Whisk the whites of two eggs to a stiff froth, and sweeten with a little castor or icing sugar. Spread a layer of jam on top of the baked pudding, and pile on top of this the stiff whites of eggs, dredge over with a little more castor sugar, return to the oven for another ten minutes to brown the surface, and serve very hot. THE EXHIBITION COOKERY BOOK, 63 1 18. NELSON PUDDING. 2 ozs. breadcrumbs or cake- crmnbs 2 ozs. ratafia crumbs 1 oz. cornflour (B. and P.^s patent) 1 oz. Paisley flour (B. and P.’s)

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