Fig Pudding (Staffordshire Recipe)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

1 lb. of figs ↝ Figs, raw [Fruits and Fruit Juices]
6 oz. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
3/4 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (10)

Chop the suet finely.
Mix the suet with the flour.
Make these into a smooth paste with milk.
Roll out the paste to the thickness of about 1/2 inch.
Cut the figs in small pieces.
Strew the figs over the paste.
Roll it up.
Make the ends secure.
Tie the pudding in a cloth.
Boil it from 1-1/2 to 2 hours.

Original Text

II.

(Staffordshire Recipe.)

1276. INGREDIENTS.—1 lb. of figs, 6 oz. of suet, 3/4 lb. of flour, milk.

Mode.—Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1-1/2 to 2 hours.

Time.—1-1/2 to 2 hours. Average cost, 1s. 1d.

Sufficient for 5 or 6 persons. Seasonable at any time.

Notes

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