Fig Pudding

Ingredients

• 6 oz. figs
• ½ lb. bread crumbs
• ½ lb. brown sugar
• 1 pint milk
• ½ teaspoonful baking powder
• 2 oz. apples
• 1 lb. flour
• 3 eggs
• ½ lb. suet

Method

1. 1

   Boil the milk, pour over the crumbs, stir in the flour, minced suet, beaten eggs, figs, apples, sugar, and baking powder; grease a mould, line it with brown sugar, pour in the mixture within three-quarters of an inch of the top, cover with buttered paper; steam for 2 to 2.5 hours; serve with white sauce.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 35. The excerpt below is the record exactly as published.

FIG PUDDING. 6 oz. figs ^ lb. bread crumbs i lb. brown sugar i pint milk f teaspoonful baking powder 2 oz. apples i lb. flour 3 eggs ^ lb. suet Boil the milk, pour over the crumbs, stir in the flour, minced suet, eggs (beaten), the flgs and apples (cut up), also the sugar and baking powder ; grease a mould, and line it with brown sugar ; pour in the mixture within three- quarters of an inch of the top of the mould, cover with buttered paper ; steam 2 to 2^ hours ; serve with white sauce (page 116), with one or two figs cut up in it. No. 166. FELDEN PUDDING. i lb. apples 3 oz. brown sugar 1 oz. butter 1 tablespoonful bread crumbs 2 tablespoonfuls water Grated rind of 1 lemon 2 eggs Peel, core, and cut the apples in quarters ; put into a pan with two tablespoonfuls water, boil until soft, then add the sugar and lemon rind, and yolks of eggs, rub through a wire 72 sieve with a wooden spoon, line and decorate the edges of a small pie dish with short pastry made from 4 oz. flour (page 35), pour in the mixture ; bake until set, about 80 minutes ; whip up the whites of the eggs to a stiff froth, add one tablespoon- ful of castor sugar, pile on the top, decorate with pistachio nuts, blanched, and cut in strips ; bake a few minutes, until set. Serve hot or cold. No. 167. FAVOURITE PUDDING. 3 or 4 sponge cakes 1 tablespoonful apricot jam ^ pint milk 1 tablespoonful castor sugar glass of sherry A few drops of ratafia 2 eggs A little angelica A few dried cherries Divide the biscuits, lay at the bottom of a dish, add a few drops of ratafia to the wine, sprinkle over the sponge cakes, spread on the top the jam ; beat up the eggs, boil the milk with the sugar, pour over the eggs ; put this into a jug or custard pan, set in a pan of boiling water and stir until it thickens ; add a few drops of ratafia, and when slightly cool pour over the biscuits and jam ; decorate with angelica cut in pieces, and dried cherries. Serve cold. t No. 168. FRUIT PUDDING (Steamed). Make a suet paste according to recipe (page 86), roll out about ^ inch thick ; grease a pudding basin and line it with the pastry, trim the edges, and fill with any seasonable fruit, which should be picked ; add a little sugar and water, roll out the trimmings just the size of the top of basin, wet the edges, cover neatly and seal the two together ; cover with greased paper, and steam 1^ to 2 hours ; turn out and serve. 73 No. 169. GENERAL’S PUDDING. ^ lb. flour I lb. suet 1 teaspoonful baking powder 2 tablespoonfuls treacle A dust of nutmeg A little milk ^ lb. bread crumbs 2 oz. Demerara sugar 2 eggs 1 grated lemon rind and juice 2 oz. currants Pinch of salt 1 oz. crushed almonds Put all the ingredients into a basin, the suet finely minced, beat up the eggs and add to mixture, also a little milk if required ; grease a pudding mould, plain or fancy, and throw into it some coarse brown sugar, shake well, so that the mould is well coated with the sugar ; cover with buttered paper, and steam 2 hours ; serve with white sauce (page 116). Pinch of salt Mix the bread crumbs, flour, sugar, and suet, finely shredded and minced ; beat up the egg in the marmalade, add to bread crumbs, &c., mix thoroughly, and last of all stir in the soda^ dissolved in two teaspoonfuls of water ; pour into a well- buttered mould, lined with brown sugar, cover with buttered paper, and steam 2^ hours in a pan of boiling water, allowing the water to come within an inch of the top of the mould ; turn out and serve with the marmalade sauce No. 170. GOLDEN PUDDING. ^ lb. bread crumbs J lb. suet, finely minced 1 large egg ^ teaspoonful carbonate soda 1 lb. flour Jib. brown sugar^ 5 oz. marmalade 2 teaspoonfuls water (page 113). 74 No. 171. ITALIAN PUDDING. i lb. Savoy biacuiU 1 tia of peaches 1 egg 1 giU of milk A few drops of lemon essence 2 oz. sugar ^ pint of thick cream Divide the biscuits and arrange alternate layers of biscuits and peaches until the dish is full ; beat up the egg, add the milk and sugar, put into a custard pan or a jug, set in a pan of boiling water, stii- until it thickens, pour over the biscuits, &c. ; allow this to cool ; whip up the cream until stiff, add a little castor sugar, arrange roughly on the top. This may be coloured with cochineal if liked ; serve cold. No. 172. ICE PUDDING. 2 or. Savoy biscuits, crushed ^ pint of boiling milk I pint of rich custard (page 106) I pint of cream 4 lb. candied fruit 3 teaspoonfuls noyeau 4 glass sherry Pour the boiling milk over the crushed biscuits, add all the other ingredients ; when cool put into a freezer, and freeze ; then mould, and freeze until quite set; dip in water, and turn out. No. 173. LEMON PUDDING. 2 small eggs ' 3 oz. castor sugar 2 oz. Savoy biscuits 3 oz. butter 2 small lemons, juice and rind Line a small dish with rich short pastry made with 4 oz. flour (page 85), and decorate the edges with cut leaves of pastry to taste ; beat the butter and sugar to a cream, add the biscuits, crumbs, crushed, alternately with the eggs, beaten ; grate off 75 thinly the outside, of the lemon rind, add to the juice, then add these quickly to the mixture, beat thoroughly, pour the mixture into the prepared dish ; bake 40 minutes, or until the mixture is set ; cover with castor sugar, and serve hot or cold. No. 174. ORLEANS PUDDING. 2 eggs IJ oz. sugar ^ lb. marmalade oz. butter 3| oz. flour teaspoonful carbonate of soda Beat the butter and sugar to a cream, add the yolks, marmalade, and flour, then the whites, whipped to a stiff fi '>th, and, lastly, the carbonate of soda, which must be dissolved in one teaspoonful of milk; pour into a buttered mould, cover with buttered paper, and steam If- hours ; seiwe "with arrowroot sauce (page 109), flavoured with a little marmalade. No. 176. PARADISE PUDDING. A little lemon or orange jelly J oz. pistachio nuts J pint milk

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