Fig Pudding

Ingredients

• six or more finely-chopped figs
• 8-0zs. CAKEOMA Cake Mixture
• 2 eggs
• Pinch salt
• 4 tablespoonfuls milk

Method

1. 1

   Sieve the CAKEOMA Cake Mixture and add the crumbs and suet.

2. 2

   Beat in egg and add figs and salt.

3. 3

   Stir the milk into the dry ingredients to make a soft consistency.

4. 4

   Steam for two hours.

As published

This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 9. The excerpt below is the record exactly as published.

FIG PUDDING. The ingredients and method are the same as for Currant Pudding but six or more finely-chopped figs are. substituted for the currants or sultanas and candied peel. FIG PUDDING. (Alternative recipe.) 4-o0zs. CAKEOMA 1 egs. Cake Mixture. 4-ozs. fig puree (or . 4-ozs. Stale chopped). breadcrumbs. Pinch salt. 2-ozs. suet (finely $ cup milk. grated). Sieve the CAKEOMA Cake Mixture and add the crumbs and suet. Beat in egg and add figs and salt. Stir the milk into the dry ingredients to make a soft consistency. Steam for two hours. COFFEE DATE SPONGE. 6-0zs. CAKEOMA Cake Mixture. Pinch salt. Coffee essence. 1 ess. 2-0z. fats. Milk to mix. Sieve the dry ingredients and rub in the fat. Mix with milk to a stiff dropping consistency. Add coffee essence to half the mixture. Arrange the mixture in layers and in between each layer sprinkle chopped dates Steam for 14 hours. 3-ozs. dates, stoned and chopped. MINCEMEAT PUDDING. (Makes 2.) 16-0zs. CAKEOMA Cake Mixture. 4-ozs. Shredded Suet. Pinch salt. 4-8 tablespoonfuls mincemeat. Milk. Mix the suet with the sieved CAKEOMA and salt. Stir in sufficient milk to make a stiff paste. Divide into two basins and boil or steam for three hours. Serve with ‘‘ Sweet Sauce ”’ (page 27.) PRUNE PUDDING. 16-0zs. CAKEOMA Cake Mixture. 5-ozs chopped suet. 2 eggs. Pinch salt. 4 tablespoonfuls milk

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