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Fig Pudding


Egg suet sponge with chopped figs mixed-in. Steamed (Walsh 1859, Mrs.B, etc)

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Fig Pudding.
877. Add to one quarter of a pound of grated bread crumbs five and a half ounces of finely chopped suet, and about six ounces of moist sugar, then beat two eggs and put them to the above, adding just enough of cold milk to make the pudding of a proper consistency. Boil it full four hours, and, if approved, it may be served with wine sauce.

See: Staffordshire Fig Pudding

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