Fig Pudding

Ingredients

• 1/2 pound Dried figs
• 2 cups Bread crumbs
• 3 Eggs
• 1/2 cup Butter (or vegetable shortening) (Originally beef suet, powdered. Substituted with butter or vegetable shortening for modern preference.)
• 2 scant cups Whole milk (Originally sweet milk. Substituted with whole milk.)
• 1/2 cup White sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking powder (Originally Royal Baking Powder.)
• 2 tablespoons Hot water
• 1 tablespoon Brandy
• 1 teaspoon Nutmeg extract
• 1/2 cup Butter
• 1/2 cup Powdered sugar

Instructions

1. 1Wash, wipe, and mince the dried figs. Set aside.
2. 2Dissolve the baking powder in hot water and stir into the milk. Soak the bread crumbs in the milk mixture.
3. 3In a separate bowl, beat the eggs lightly with the sugar and salt. Add the soaked bread crumbs, minced figs, and butter. Beat for 3 minutes.
4. 4Put the mixture in a buttered mould with a tight top. Set in boiling water with a weight on the cover to prevent the mould from upsetting.
5. 5Boil for 3 hours.
6. 6Beat 1/2 cup of butter and 1 cup of sugar to a white cream. Add the whites of 2 eggs and beat for a few minutes longer. Stir in 1 tablespoon of brandy and 1 teaspoon of nutmeg extract. Put on ice until needed.
7. 7Serve the fig pudding hot with hard sauce or butter, powdered sugar, and nutmeg extract.