Steamed Fig Pudding

Ingredients

• 1 cup chopped figs
• 2^ cups soft bread crumbs
• 1 cup chopped suet
• 1 cup milk
• 3 eggs
• 1 cup brown sugar
• 1 teaspoon salt

Method

1. 1

   Cover bread crumbs with milk.

2. 2

   Chop figs and suet together, add other ingredients, pour in buttered melon mold and steam from three and a half to four hours.

3. 3

   Serve with Stirling Sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 90. The excerpt below is the record exactly as published.

Steamed Fig Pudding 1 cup chopped figs 2^ cups soft bread crumbs 1 cup chopped suet \ cup milk 3 eggs 1 cup brown sugar 1 teaspoon salt Cover bread crumbs with milk. Chop figs and suet to- gether, add other ingredients, pour in buttered melon mold and steam from three and half to four hours. Serve with Stirling Sauce. Date Pudding Use rule for Fig Pudding, adding one cup each chopped dates and shredded almonds, and omit figs. Roley Poley Pudding Roll pastry or a baking-powder biscuit dough very thin, about one eighth of an inch in thickness, spread with jam, blackberry, black currant, or raspberry. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water two hours, or steam in steamer one hour. Remove from cloth and serve on hot platter with Foamy Sauce. Cream Croquettes 2 cups milk scalded | cup sugar 4 tablespoons cornstarch 2 eggs I cup cold milk i cup chopped almonds 1 teaspoon vanilla Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. Drain on brown paper, roll in powdered sugar, and serve. Serve with Lemon Sauce. 228 lowney's cook book English Pudding i cup butter 1 teaspoou soda 1 cup seeded raisins ^ teaspoon cloves 1 cup molasses i teaspoon cinnamon f cup milk i teaspoon mace 1 teaspoon salt 3| cups flour Cream butter; add remaining ingredients; pour into but- tered mold; steam four hours. Serve with Brandy Sauce or Foamy Sauce. PUDDING SAUCES Apricot Sauce i cup apricot jam, or i cup water 1 cup apricot juice 1 teaspoon cornstarch i cup sugar 1 tablespoon lemon juice few gi'ains salt Boil all ingredients ten minutes. Apple Sauce 1 cup chopped ajjple | cup cold water 1 tablespoon arrowroot few grains cinnamon few grains salt 1 tablespoon lemon juice grated rind of i lemon Cook all together ten minutes. Strain, add more lemon juice if needed. Banana Sauce 1 cup water 3 tablespoons lemon juice 1 cup sugar 2 eggs. 3 banana pulps few grains salt Boil sugar and water ten minutes. Mix remaining in- gredients and pour hot syrup on to them. Beat well and serve hot. Creamy Sauce I cup butter 2 tablespoons cream A cup powdered sugar 2 tablespoons wine Mix butter and sugar until creamy, add wine and cream. Cook over hot water until liquefied. DESSEBTS 229 Cream Sauce 1 cup powdered sugar 2 cups cream 1 egg 1 teaspoon vanilla Mix egg yolk and sugar; add white of egg beaten until stiff, flavoring, and just before sending to the table the beaten cream. Serve cold. Cream Brandy Sauce 1 cup water 3 egg yolks 1 cup sugar 2 tablespoons brandy ^ cup cream few orange rind gratings few grains salt Cook sugar and water ten minutes; beat yolks; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens. Cream Sherry Sauce 3 tablespoons butter | cup cream 1 cup sugar 3 tablespoons sherry 2 egg yolks few grains salt Mix butter, sugar, yolks and cream; cook in double boiler until mixture thickens; add wine, and serve. Caramel Sauce 1 cup sugar 1 cup boiling water Caramelize sugar in clean saucepan. When a light brown color, add water, and simmer fifteen minutes. Cherry Sauce 1| cups cherries i glass currant jelly 1 cup claret juice and rind of h lemon. ^ cup sugar 1 inch stick cinnamon Remove stones from cherries and cook all ingredients together until syrupy. Strain and serve. 230 LOWNET'S COOK BOOK Claret Sauce 1 cup sugar 1 cup water 1 cup claret Boil sugar and water until syrupy, add claret, and serve hot or cold. Coffee Sauce ^ cup sugar f cup black coffee 2 eggs 2 cup cream few grains salt Mix eggs, sugar, salt and coffee, and cook in double boiler until mixture thickens. Chill; add beaten cream and serve cold. Currant Sauce 1 cup sugar 1 cup currant juice i cup water 2 tablespoons lemon juice Boil sugar and water until syrupy ; add currant juice and lemon juice. Serve hot or cold. Currant Jelly Sauce 1 cup sugar 1 inch piece stick cinnamon 1 cup water I cup currant jelly Boil sugar, water and cinnamon until syrupy. Re- move cinnamon ; add jelly ; when melted, strain and serve. Custard Sauce 2 cups milk ^ cup sugar 3 egg yolks 2 egg whites 1 teaspoon butter 1 teaspoon vanilla few grains salt Make a custard of milk, egg yolks, sugar and salt ; when thick, add butter, flavoring and beaten whites. Serve cold. Foamy Sauce No. i 1 cup sugar 1 cup milk

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