Fig Pudding

Ingredients

• 1 cup chopped figs
• ½ cup finely chopped suet
• 1 cup chopped apple
• ¼ cup brown sugar
• 1 cup stale bread crumbs
• 1 cup milk
• 2 eggs
• ½ cup flour

Method

1. 1

   To the suet add the sugar, apple and figs.

2. 2

   Pour the milk over the bread crumbs, and add the yolks of the eggs well beaten.

3. 3

   Combine the mixtures, add the flour and the whites of the eggs beaten until stiff.

4. 4

   Turn into a greased pudding mold and steam four hours.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 10. The excerpt below is the record exactly as published.

FIG PUDDING 1 cup chopped figs J cup finely chopped suet 1 cup chopped apple J cup brown sugar i cup stale bread crumbs i cup milk 2 eggs f cup flour To the suet add the sugar, apple and figs. Pour the milk over the bread crumbs, and add the yolks of the eggs well beaten. Combine the mixtures, add the flour and the whites of the eggs beaten until stiff. Turn into a greased pudding mold and steam four hours. 24 Left-Overs ORANGE MARMALADE PUDDING I cup stale bread crumbs I cup orange marmalade £ cup chopped suet I teaspoon baking powder 1 cup flour i cup sugar i egg i£ cups milk Toss the dry ingredients together. Add the suet and marmalade, then stir in the milk and egg. Beat for five minutes. Pour into a buttered mold, cover tightly and steam for two hours. SCALLOPED APPLES 6 large tart apples 2 cups stale bread crumbs 2 tablespoons molasses £ cup hot water Pare the apples and cut in generous slices. Into a buttered baking dish put a layer of bread crumbs, then a layer of the sliced apples and a top layer of crumbs. Add the hot water to the molasses and pour it over the pudding. Bake for twenty minutes. BREAD PUDDING WITH RASPBERRY SAUCE 2 cups stale bread crumbs

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