Steamed Bread Crumb Pudding

Ingredients

• 113 grams Bread Crumbs (Approximately 1/4 lb)
• 0.25 cup Milk
• 2 Eggs
• 85 grams All-Purpose Flour (Approximately 3 oz)
• 113 grams Suet, finely grated (Approximately 4 oz)
• 100 grams Dried Figs, chopped
• 1 medium Apple, peeled, cored, and chopped
• 100 grams Granulated Sugar
• to serve Lemon Sauce (See recipe below)
• for greasing Butter

Instructions

1. 1Pour the milk over the bread crumbs and let them soak.
2. 2In a separate bowl, cream the suet. Add the chopped figs, apple, and sugar to the creamed suet and mix well. In another bowl, separate the eggs. Add the yolks to the soaked bread crumbs and beat well. Combine the suet mixture with the bread crumb mixture.
3. 3Add the flour to the combined mixtures. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pudding mixture.
4. 4Butter a pudding mold. Turn the pudding mixture into the buttered mold. Cover tightly with a lid or foil. Steam for four hours. To steam, place the mold in a large pot with enough water to come halfway up the sides of the mold. Keep the water simmering gently throughout the steaming process.
5. 5Serve hot with Lemon Sauce.
6. 6Lemon Sauce: 1/4 cup butter 1/2 cup sugar 1/4 cup lemon juice 1/4 cup water 1 tablespoon cornstarch Melt butter in a saucepan. Add sugar, lemon juice, and water. Bring to a boil. Mix cornstarch with a little cold water to form a slurry. Add the cornstarch slurry to the boiling sauce and stir until thickened. Serve warm.