Fig Pudding

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

Source: The Book of Household Management
Time: Cook: 180 min Total: 180 min
Yield: 7.0 – 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

2 lbs. of figs ↝ Figs, raw [Fruits and Fruit Juices]
1 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Cut the figs into small pieces, grate the bread finely, and chop the suet very small.
Mix these well together, add the flour, the eggs (which should be well beaten), and sufficient milk to form the whole into a stiff paste.
Butter a mould or basin, press the pudding into it very closely.
Tie it down with a cloth.
Boil for 3 hours, or rather longer.
Turn it out of the mould, and serve with melted butter, wine-sauce, or cream.

Original Text

I.

1275. INGREDIENTS.—2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk.

Mode.—Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream.

Time.—3 hours, or longer. Average cost, 2s.

Sufficient for 7 or 8 persons.

Seasonable.—Suitable for a winter pudding.

Notes

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