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 Thick suet paste strewn with chopped figs, rolled-up and boiled (Mrs.B). For an alternative, see Fig Pudding  Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)FIG PUDDING. (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 about1/2 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.  |
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