4 eggs
2 teaspoons baking powder
Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II (see p. [407]), flavored with brandy.
Hunters’ Pudding
| 1 cup finely chopped suet | |
| 1 cup molasses | |
| 1 cup milk | |
| 3 cups flour | |
| 1 teaspoon soda | |
| 1½ teaspoons salt | |
| Clove | ½ teaspoon each |
| Mace | |
| Allspice | |
| 1 teaspoon cinnamon | |
| 1½ cups raisins | |
| 2 tablespoons flour | |
Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam.
French Fruit Pudding
1 cup finely chopped suet
1 cup molasses
1 cup sour milk