FIG PUDDING
- ½ lb. figs
- 2 pints (4 cups) milk
- 3 heaping tablespoonfuls (3 ozs.) cornstarch
- 2 heaping tablespoonfuls (2 ozs.) sugar
- 3 eggs
- ½ teaspoonful lemon extract
Wash the figs, cut them into small pieces, then put them into a buttered casserole. Put the cornstarch into a saucepan and moisten it with half a cupful of the milk. Bring the rest of the milk to the boiling point, pour it over the cornstarch, and stir till it boils for ten minutes. Add the sugar, lemon extract, and the eggs well beaten.
Pour over the figs and bake in a moderate oven for half an hour. Serve with milk or cream.
FRENCH PUDDING
- Some apricot jam
- Lady fingers
- Fruit juice
- Pastry
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) sugar
- 1 heaping tablespoonful (1 oz.) butter
- 1 gill (½ cup) cold milk
- ½ pint (1 cup) boiling milk
- Grated rind 1 lemon
- 3 eggs
- 1 pint (2 cups) whipped cream
- A few chopped nut meats
Butter a casserole and line it with the pastry, wetting the edges to keep it in place; put a layer of apricot jam at the bottom, then a thick layer of lady fingers which have been dipped in fruit juice.
Mix the flour and sugar in a saucepan, stir in the cold milk, add the butter and the boiling milk; stir over the fire till it thickens; let it cool a little, then add the lemon rind and the eggs well beaten. Bake in a moderate oven for half an hour.
Sweeten the whipped cream and put it on the top of the pudding through a forcing bag and tube.
Decorate with the chopped nuts.