¼ lb. suet
½ lb. figs (finely chopped)
1 large sour apple (cored, pared, and chopped)
¼ lb. brown sugar
¼ lb. bread crumbs
¼ cup milk
2 eggs
3 oz. flour
Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour and whites of eggs beaten until stiff. Turn into buttered pudding mould, and steam four hours. Serve with Lemon Sauce III.