Chop the suet fine, wash and dry the currants, mix with the sugar, chopped apples, bread-crumbs, and eggs well beaten. Grease a mould, pour in the mixture, and boil or steam two hours. The eggs may be left out.
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.
Fruit Pie. Time—1 hour.
6 oz. flour, 2 oz. clarified fat or dripping, 1 lb. fruit, ½ teaspoonful baking-powder, 2 oz. brown sugar.
Prepare the fruit, and half fill the pie-dish with it; add the sugar, then the remainder of the fruit, and a little water. Rub the fat into the flour, add the baking-powder, salt, and sufficient water to make a stiff paste. Roll this out to the shape of the dish, but larger; cut off a strip, wet the edge of the dish, put the strip round it, wet the strip, and press the rest of the pastry on to it. Trim neatly, ornament, and bake about ½ hour. When half done brush over with cold water.
Fruit Pudding. Time—2 hours.
½ lb. flour, 3 oz. suet, 1 lb. fruit, 2 oz. brown sugar, salt.