Mrs Beetons Puddings and Desserts Revisited
Fig Pudding
900g (2lb) Figs
450g (1lb) Suet, finely chopped
225g (8oz) Flour
225g (8oz) Fresh Breadcrumbs
2 Eggs, beaten
Milk
Cut the figs into small pieces.
Mix with the breadcrumbs and suet.
Add the flour, the eggs and enough milk to form 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.
Serve with melted butter, wine sauce, or cream.
Time: 3 hours, or longer.
Sufficient for 7 or 8 persons.
Seasonable. Suitable for a winter pudding.
FIG PUDDING
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.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved