Category: Desserts - Puddings & Custards

  Date Posted: 10/3/2009

  Author: {Unknown}

  Hits: 425

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  Prep Time:

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  Serves: makes 8 10 servings

1/4 lb. (2 1/3 cups) chopped, dried whole figs
1 1/2 cups bottled milk or 1/4 cup canned milk and 3/4 cup water
1 cup granulated sugar
1 1/2 cups sifted all purpose flour
2 1/4 tsp. baking powder
1 tsp. nutmeg
1/4 tsp. salt
1 1/3 cups finely ground suet
1 1/2 cups soft bread crumbs
3 eggs, well beaten
3 Tbsp. grated orange rind

1. Cook figs with milk in double boiler 20 minutes.

2. Sift next 5 ingredients.

3. Combine suet, bread crumbs, eggs add fig and flour mixtures, and orange rind mix well.

4. Pour into greased, floured, covered 2 quart pudding mold. Steam for 2 hours or until done.

5. To serve unmold and serve with Hard Sauce, Ice Cream Sauce or Vanilla Sauce.

General instructions for steaming for all recipes: Pot needs to be lightly covered. A canning rack on the bottom should be used to raise the mold so that water can circulate all around it. If you don''t have a canning rack, a ring or rings from canning jars will work. Add enough water to the pot so that the mold will be covered halfway up its sides. Bring the water to a boil, then place the covered mold on the rack and cover the pot. Lower the heat so that the water boils gently, and cook as directed in the recipe, adding more water if necessary.  

My grandmother used cheese cloth wrapped around the pudding and tied with a string. This sounds a little easier, but if you don''t have anything large enough to use as a mold, the cheesecloth method works.

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