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Staffordshire Fig Pudding
Puddings and Sweet Deserts
Staffordshire

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, ¾ 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 about½ 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 1-½ to 2 hours.
Time: 1-½ to 2 hours.
Average cost: 1s. 1d.
Sufficient: for 5 or 6 persons.
Seasonable: at any time.






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