Fig Pudding.
- ½ lb. best white figs, washed, dried, and minced.
- 2 cups of fine crumbs.
- 3 eggs.
- ½ cup of beef-suet, powdered.
- 2 scant cups of milk.
- ½ cup of white sugar.
- A little salt.
- A pinch of soda, dissolved in hot water, and stirred into the milk.
Soak the crumbs in the milk. Stir in the eggs beaten light with the sugar, suet, salt, and figs. Beat hard three minutes; pour into a buttered mould and boil two hours and a half. Eat hot with wine sauce.
