Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Staffordshire Fig Pudding

Puddings and Sweet Deserts

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)

(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.

MORE FROM Foods of England...
The Ten-Year Plan... Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate 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 ... Bookshop

Email: editor@foodsofengland.co.uk

COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022