Fig Pudding

Ingredients

• one-half pound of figs
• one-half pound of bread crumbs
• one-half pound of sugar
• one-half pound of beef suet
• three eggs

Method

1. 1

   Chop suet and figs finely, mix in a bowl.

2. 2

   Stir in bread crumbs, beat eggs and sugar separately, then mix with figs, suet, and crumbs.

3. 3

   Grease a melon mould, pour in mixture, cover, and boil in water for two hours.

4. 4

   Serve with wine or brandy sauce.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 63. The excerpt below is the record exactly as published.

IG PUDDING. 143 While the breiad crumbs are soaking, pour over the almonds some boiling water to blanch them and remove their skins. Remove the skin from the suet and chop it very finely, and chop the almonds. Stir into it the bowl with the soaked bread crumbs the four remaining ounces of crumbs, add to this the chopped suet and almonds, also the grated rind of lemon together with the sugar and citron, which last must have been cut into very small pieces. Separate the yolks from the whites- of the eggs vety carefully, drop the yolks one by one into the bowl and stir all well together. Whip the whites of the eggs to a very stiff froth, add- ing the grain of salt to cool and lighten it. Mix this lightly also with the other ingredients in the bowl, and taking a quart mould, dry it thoroughly, and greasing the interior with butter, pour into it the mixture and place securely over the top a greased sheet of kitchen paper. Place the mould when filled, in a deep saucepan con- taining enough boiling water to reach half way up the sides, and let the pudding boil therein for two hours. When done the mould should be removed from the boiling water, allow two minutes for it to cool, and then turn the pudding out upon a hot platter. This pudding should be served either with a jam, wine or lemon sauce, to prepare which see directions for sauces, pages 167 and 168. Kg Pudding. — One-half pound of figs, one-half pound of bread crumbs, one- half pound of sugar, one- half pound of beef suet, three eggs

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