Fig Pudding

Ingredients

• Half a pound of dried figs
• half a pound of brown sugar
• 6 oz. of suet
• half a pound of breadcrumbs
• quarter of a pound of flour
• 2 eggs
• half of a nutmeg
• half a pint of milk
• a pinch of salt
• a teaspoonful of baking powder

Method

1. 1

   Rub together the flour, suet, salt, and sugar, then add the breadcrumbs, chopped figs, baking powder, and nutmeg.

2. 2

   Beat the eggs until light, add the milk, and mix all well together.

3. 3

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

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 94. The excerpt below is the record exactly as published.

Fig Pudding. — Half a poun d of dried figs, \ lb. of brown sugar, 6 oz. of suet, J lb. of breadcrumbs, t lb. of flour, 2 eggs, half of a nutmeg, J pint of milk, a pinch of salt, and J teaspoonful of baking powder. Rub together the flour, suet, salt, and sugar, then add the breadcrumbs, chopped figs, baking powder and nutmeg. Beat the eggs until light, add to them the milk. Mix all well together, pour into a buttered basin, cover with buttered paper] and steam six hours. Ground Rice Pudding.' — Rub one ounce of the rice quite smooth in a very little cold milk, then pour on it a pint of boiling milk, stirring it well together; add sugar and flavouring to taste; one egg would improve this pudding greatly. Place the whole on the eras simmering burner, let it cook gently till quite thick, then pour it into the pie-dish ; add some tiny morsels of butter to keep it from drying up, and bake slowly on the solid shelf. Apple Plum Pudding— Grate half a pound of bread, chop six ounces of beef suet, and add half a pound of raisins, half a pound of currants, a quarter of a pound of sugar; chop half a pound of apples and add to it two tablespoonfuls of flour, a little mixed spice, and 172 THE HOUSEHOLD one or two ounces of chopped candied peel, according- to taste; beat four eggs thoroughly, and after well mixing the dry ingredients, stir in the eggs, and put it all into a well-greased mould and steam for four hours, and serve with a sweet sauce. An Incomparable Apple Pudding. — Eight ounces of apples grated, six or eight ounces of sugar, six ounces of butter, the juice and rind of a lemon grated, five eggs, leaving out two whites; the eggs to be well beaten and the ingredients well mixed together; put a paste round the dish and bake. Apple and Rice Pudding. — Boil half an ounce of rice in a gill of milk until very tender, having pre¬ viously washed it in two waters. Then add a small piece of butter, sugar, a little cinnamon, and a grain of salt; then peel, core, and slice a middling-sized apple, which put into the stewpan with a small piece of butter, a little sugar, and a teaspoonful of water, and stew it until tender ; when done put the apple in a small tart dish, mix an egg with the rice, which pour over the apple, and bake ten minutes in a moderate oven. Apple Dumplings. — \ lb. short crust, 3 apples, 3 cloves, 1 ounce castor sugar. Choose good baking apples about the same size as each other; pare them thinly, and cut out the core with a cutter. Roll the pastry out to about one-eighth of an inch in thickness and cut out six rounds, so that each round will cover half the apple. Then fill the centre of the apple with castor sugar and one clove. Moisten the edge of the paste with a little water, and put another round of paste on top and join the edges neatly. They will take about twenty minutes to bake. Dust some castor sugar over before serving. Suet Pudding. — Ingredients. — 1 lb. flour, 6 ozs. suet, t teaspoonful baking powder. GAS COOKERY BOOK. 173 Pass the flour and baking powder through a sieve into a basin, shred the suet finely, and chop it till it is as fine as breadcrumbs. Mix well with the flour and add gradually some cold wate'r to form a stiff paste. Have ready a saucepan of boiling water, plunge the pudding cloth into it, wring it out, and Hour it. Put the pudding into the cloth and tie it up, allowing it to boil one hour and a half ; be very careful not to let the water cease boiling, or the pudding will be heavy. A nicer way is to steam the suet pudding just covering the top with a greased paper, and well greasing the basin. Note.— That the gas be full on till the water boils, then turn the gas down low and it will keep boiling. Stiltana Pudding. — Ingredients _ J lb. flour, 1 lb. sultanas, J lb. suet, J lb. castor sugar, 2 ozs. candied peel, 1 teaspoonful of baking powder,

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