Fig Pudding

Ingredients

• 4 lb. chopped suet
• pinch of salt
• 4 lb. bread
• 4 lb. figs cut into small pieces
• 1 teaspoonful of bicarbonate of soda
• 1 beaten egg
• sufficient milk to make stiff batter

Method

1. 1

   Mix all well together; stir in beaten egg, and sufficient milk to make a stiff batter.

2. 2

   Pour into a buttered basin, cover with buttered paper, and steam for 24 hours.

3. 3

   Don’t make batter too thick or figs will sink to bottom.

Nutrition per serving

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 13. The excerpt below is the record exactly as published.

FIG PUDDING.—wmix. 4 lb. chopped suet, pinch of salt; PANCAKES. —Allow 1 egg and 2 tablespoonsf flour to every tumbler of milk. Put the flour of salt into basin and with little cold mi quite smooth. Beat eggs well and stir. the flour. Then add rest of milk, mix to thin batter. little butter in frying-pan, put some of batter into cup and pour over swimming butter just a thin layer of batter. Hold pan over fire till batter sets. Keep gen shaking or revolving pan just enough to prevent’cak sticking and burning. Turn cake over when sufficiently done on one side, and let it be equally brown on other side. Pancakes should not be left to stand, but served and eaten as soon as cooked.» Usually they are ea with powdered sugar sprinkled over and a little lemo: juice dropped into it, but they are excellent covered: with fruit j jam, such as se or. black currant < 4 Ib. bread oe with. equal weights of flour, sugar, finely chopped suet; add 4 lb. figs cut into small pieces, and + teaspoonf bicarbonate of soda. Mix all well together ;. stir in 1 beaten egg, and-sufficient milk to make stiff batter

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