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 and chop it very finely.

2. 2

   Chop the figs very finely and mix both together in a bowl.

3. 3

   Stir in the bread crumbs.

4. 4

   Beat the eggs and sugar in a separate bowl, then mix with the figs, suet, and bread crumbs.

5. 5

   Grease a melon mould and pour the mixture into it.

6. 6

   Cover and boil in a large saucepan of boiling water for two hours.

7. 7

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

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 64. The excerpt below is the record exactly as published.

IHg 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.