Fig Pudding (I)

Ingredients

• 2 lb figs
• 1 lb suet
• 1/2 lb flour
• 1/2 lb bread crumbs
• 2 eggs
• milk

Instructions

1. Cut the figs into small pieces, grate the bread finely, and chop the suet very small;
2. 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;
3. 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;
4. turn it out of the mould, and serve with melted butter, wine-sauce, or cream.