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

   Remove the skin from the suet, chop it finely, and mix it with the chopped figs.

2. 2

   Stir in the bread crumbs.

3. 3

   Beat the eggs and sugar in a separate bowl, then mix with the fig, suet, and bread crumb mixture.

4. 4

   Grease a melon-mould, pour in the mixture, cover, and boil in a large saucepan of boiling water for two hours.

5. 5

   Turn out onto a hot platter and serve with wine or brandy sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 97. The excerpt below is the record exactly as published.

Fig 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.