Fig Pudding

Ingredients

• 1 oz. Brown & Polson’s “ Patent ” Corn Flour.
• 8 oz. Figs.
• 3 oz. Brown Sugar.
• $ pint Milk.
• 1 oz. Flour.
• 4 oz. Bread Crumbs.
• Grate of Nutmeg.
• 4 oz. Suet, chopped.
• 2 Eggs.

Method

1. 1

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

2. 2

   Sift flour, Corn Flour, and Raisley well together, put into a basin with the bread crumbs, suet and nutmeg, 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 round the pudding.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 5. The excerpt below is the record exactly as published.

Fig Pudding For 4to 6 persons. Time 4 to 5 hrs. 1 oz. Brown & Polson’s “ Patent ” Corn Flour. SOKA yas se mekalsiey.. 8 oz. Figs. 3 oz. Brown Sugar. $ pint Milk. 1 oz. Flour. 4 oz. Bread Crumbs. Grate of Nutmeg. 4 oz. Suet, chopped. 2 Eggs.

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