Fig Pudding

Period Recipe

I 2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, Milk

Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream. Time: 3 hours, or longer Average cost, 2s.

II(Staffordshire Recipe) 1 lb. of figs, 6 oz. of suet, 3/4 lb. of flour, Milk

Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1 1/2 to 2 hours. Time: 1 1/2 to 2 hoursAverage cost: 1s. 1d. Source: The Book of Household Management, Comprising Information for the Mistress, Housekeeper, Cook, Kitchen-maid, Butler, Footman, Coachman, Valet, Upper and under house-maids, Lady’s-maid, Maid-of-all-work, Laundry-maid, Nurse and nurse-maid, Monthly, wet, and sick nurses, etc. etc. also, sanitary, medical, & legal memoranda; with a history of the origin, properties, and uses of all things connected with home life and comfort. by Mrs. Isabella Beeton, originally published in 1861. Full text available online here (external link), published by eBooks@adelaide 2006.

Bon appetit

1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
3 large egg yolks
1 cup milk
2 tablespoons rum extract (or flavored extract of your choice)
2 apples, peeled and cored and finely chopped
2 pounds dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten
1 strip of bacon, finely crushed (optional – New England variant)

– Preheat oven to 325 °F. Generously grease an oven-proof 2-quart bowl or mold; set aside.
– Cream together butter and shortening.
– Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel.
– Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
– Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven.
– Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325 °F for 4 hours, replacing water as needed.


Type of Recipe