Fig Pudding. No. 1

Ingredients

1/2 lb. of figs, 1/2 lb. breadcrumbs, 6 oz. brown sugar, 2 eggs, 1/4 lb. suet, 2 oz. flour, nutmeg to taste, a little milk.

Method

Chop the suet very fine, also the figs, add the flour, breadcrumbs, sugar, nutmeg, and, lastly, the eggs (which should be well beaten), and sufficient milk to mix well. Boil for four hours in a buttered mould or basin. Serve with or without wine-sauce, as preferred.

Note. - Half this quantity steamed for three hours makes a delicious pudding.

Fig Pudding. No. 2

Ingredients

1/2 lb. suet, 1/2 lb. flour, 1/2 lb. figs, 1/4 lb. sugar, 1 egg, a little milk or water.

Method

Mix as above, and boil well for three hours.

Fig Custard Pudding

Ingredients

1/2 lb. of good figs, 1 pint of milk, yolks of two eggs, white of one, if large 1/2 oz. of gelatine, soaked in cold water, 1/2 a cup of sweet fruit jelly, slightly warmed, two tablespoonfuls of white sifted sugar, flavour to taste with vanilla.

Method

Soak the figs in warm water till quite soft; split them, dip each piece in the jelly, and line a buttered mould with them. Heat the milk and stir into it the well-beaten yolks and sugar; return it to the saucepan and stir till it thickens. Melt the soaked gelatine by adding a tablespoonful of boiling water, and setting it in a vessel of hot water; when it is quite melted add it to the milk, and when well mixed, set by to cool. As soon as it begins to congeal, whisk it thoroughly with an egg-beater, and add to it gradually the white of an egg, previously whipped to a stiff froth. Beat it rapidly and thoroughly till quite spongy, and fill up the fig-lined mould. Set in a cold place till quite firm, five or six hours at least. Dip the mould in hot water to loosen the pudding, when you are ready for it, and serve oh a glass dish. The above quantities will fill a quart mould. It can be made the day before it is required, if convenient to do so.