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;
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
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY