The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

by May Henry; Edith B. Cohen

Fig Pudding. Time—4½ hours.

½ lb. dried figs, ¼ lb. brown sugar, ¼ lb. suet or dripping, 5 oz. flour, 5 oz. bread-crumbs, a pinch of salt and mixed spice, 2 eggs, 1 tablespoonful golden syrup.

Cut the figs up small, chop the suet and mix all the dry ingredients together, add the golden syrup and beaten eggs, turn into a greased basin; dredge a pudding cloth with flour, tie it over the basin and boil for 3 to 4 hours.

For Date Pudding proceed in the same manner, but omit the golden syrup.