Fig Pudding

Ingredients

• 6 oz. figs
• ½ lb. bread crumbs
• 1 lb. brown sugar
• 1 pint milk
• ½ teaspoonful baking powder
• 2 oz. apples
• 1 lb. flour
• 3 eggs
• ½ lb. suet

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 33. The excerpt below is the record exactly as published.

1 pint milk Bind of 1 lemon, grated 3 eggs J lb. dried cherries 2 oz. flour lb. bread crumbs i lb. sugar 1 teaspoonful vanilla Put the butter and the flour together over a gentle heat, add the milk, and stir until boiling, and quite thick and smooth ; pour over the bread crumbs, lemon rind and sugar, beat up the eggs and add also the essence and cherries ; pour into a mould well greased, and decorated with dried cherries at the bottom ; cover with buttered paper, and steam hours ; serve with cherry sauce (page 110). No. 169. BREAD PUDDING (Baked). ^ lb. stale bread 3 oz. sugar 1 egg A little nutmeg 2 oz. currants 2 oz. raisins pint milk A little grated lemon rind Soak the bread one hour in some cold water, squeeze it, and add to it the currants, raisins, sugar, lemon rind, and nutmeg, also the egg well beaten with the milk ; pour into a greased pie dish, and bake slowly one hour or until set. 69 No. 160. BREAD PUDDING (Boiled). 1 lb. stale bread 2 o*. currants ^ lb. brown sugar A little nutmeg 3 tablespoonfuls flour 1 oz. Valencia raisins 3 oz. suet, minced 1 teaspoonful baking powder Soak the bread in cold water one hour, squeeze it very dry, add the flour, currants, sugar, nutmeg, baking powder, suet, and raisins stoned and cut in half, mix thoroughly, put in a weU greased basin or mould, cover with buttered paper, and steam one hour. Turn out and serve with white pudding sauce (page 116). No. 161. BROWN PUDDING. 3 oz. bread crumbs 3 oz. flour 2 eggs 2 oz. sultanas 1 oz. crushed almonds J teaspoonful carbonate of soda 3 oz. suet 3 oz. brown sugar ^ teaspoonful cinnamo." 2 oz. currants A little salt Wash, pick, and dry thoroughly the sultanas and currants, shred and mince the suet finely, mix all the dry ingredients together with the two eggs, beaten, last of all add the soda, dissolved in 2 teaspoonfuls of water, pour into a well- buttered mould, lined with brown sugar, cover with buttered paper and steam two hours ; turn out and serve with white pudding sauce (page 116), flavoured with ahnond essence. No. 162. CABINET PUDDING (No. 1). 6 oz. bread crumbs 1 teaspoonful vanilla essence ^ lb. Valencia raisins Some slices of bread 1 pint of milk 2 eggs 2 oz. sugar A little salt Take a plain pudding mould or basin, and butter it thoroughly; stone the raisins and form a star at the bottom 70 of the mould by laying the raisins one over the other, carrying the star up the sides of the mould ; cut some strips of bread and fill in with strips between the raisins ; beat up the eggs, add to them the sugar, boil the milk and pour over the eggs, heating all the time ; add to this custard the crumbs, salt, vanilla, and raisins ; pour into the prepared mould, cover with buttered paper, and steam 1^ hours ; serve with custard sauce (page lllj or German egg sauce (page 112). No. 163. CABINET PUDDING (No. 2). ^ lb. Savoy biscuits 1 pint milk A little ratafia essence 1 oz. castor sugar Some candied cherries, angelica or pistachio nuts 3 eggs Divide the Savoy biscuits and trim the edges neatly ; butter a plain mould and decorate the top with the cherries, angelica or pistachio nuts ; arrange the cut biscuits round the edge of the mould, beat the eggs, add to them the sugar, essence, and the milk (which should be boiling) ; pour this over the trimmings and remainder of the biscuits, crushed ; pour this into the prepared mould, allowing it to come within half an inch of the top of the mould ; cover with buttered paper ; allow it to stand 20 minutes, then steam 1^ hours ; serve with German egg sauce (page 112). No. 164. CHESTER PUDDING. 1 ox. sweet almonds 1 6 bitter almonds J lb. castor sugar 2 oz. butter 3 eggs I About 1 doz. almonds, browned Line a small pie dish with rough puff pastry made with 4 oz. flour (page 84), decorate the edges according to taste, paint over the edges with egg, put the butter and sugar into 71 a saucepan, and when dissolved add the almonds (which should be blanched by dropping them in hot water, allowing them just to boil), then remove the skins and crush them ; then stir in the yolks of the three eggs and the white of one ; stir this mixture over a gentle heat until it thickens, taking care that it does not bum ; pour into the prepared dish, bake 30 minutes, or until set, whip up the two remaining whites of the eggs, add one dessertspoonful of sugar, piled on the top. Meanwhile, have ready one dozen of the blanched almonds, browned in the oven ; stick the top thickly vsdth these ; put in the oven a few minutes to set the whites. Serve hot or cold. No. 165. FIG PUDDING. 6 oz. figs ^ lb. bread crumbs i lb. brown sugar i pint milk f teaspoonful baking powder 2 oz. apples i lb. flour 3 eggs ^ lb. suet

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