Fig Pudding

Ingredients

• Half a pound of dried Figs
• Quarter of a pound of moist Sugar
• Six ounces of Suet
• Quarter of a pound of Bread-crumbs
• Quarter of a pound of Flour
• Two Eggs
• Half a pint of Milk
• Nutmeg

Method

1. 1

   Boil water.

2. 2

   Chop suet and figs finely.

3. 3

   Mix flour, suet, salt, bread-crumbs, figs, sugar, and nutmeg.

4. 4

   Stir in beaten eggs and milk.

5. 5

   Put into greased basin, cover with greased paper, and steam for six hours.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 60. The excerpt below is the record exactly as published.

Fig Pudding. / tigredieiits. Half a pound of dried Figs. Quarter of a pound of moist Sugar. Six ounces of Suet. Quarter of a pound of Bread-crumbs. Quarter of a pound of Flour. Two Eggs. Salt. Half a pint of Milk. Nutmeg

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