Fig Pudding—Scotch. (Miss Burnett.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

4 lb. of figs ↝ Figs, raw [Fruits and Fruit Juices]
the same weight of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 ozs. of best suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
3 eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a small teacupful of thin cream or of milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a small teacupful of thin cream or of milk ↝ Milk, NFS [Milk, reduced fat]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]
a little grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
or lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (6)

Get box, never “clumps,” of figs.
Mince the figs very fine and mix all the ingredients well together.
Add 3 eggs well beaten, a small teacupful of thin cream or of milk, sugar to your taste, and a little grate of nutmeg, or lemon peel.
Lay the mixture aside as this pudding is improved by being mixed the day before it is wanted.
Next day put the pudding into a well-buttered tin mould and boil it.
Serve with Wine Sauce or German Sauce (see Sweet Sauces).

Original Text

Fig Pudding—Scotch. (Miss Burnett.)
Get box, never “clumps,” of figs.
4 lb. of figs, and the same weight of bread-crumbs, 2 ozs. of
best suet ; mince the figs very fine and mix all the ingredients
well together ; add 3 eggs well beaten, a small teacupful of thin
cream or of milk, sugar to your taste, and a little grate of nutmeg,
or lemon peel. Lay the mixture aside as this pudding is improved
by being mixed the day before it is wanted, and next day put the
pudding into a well-buttered tin mould and boil it. Serve with
Wine Sauce or German Sauce (see Sweet Sauces).

Notes

—