Vintage Recipe

From The Kendal Cookery Book 1926

Fig Pudding As it was written

1/4lb Flour

1/4lb Bread Crumbs

1/4lb Figs

2oz Sugar

4oz Suet

1/4 pint Milk

1/2 teaspoon Carbonate Soda

1/2 teaspoon Allspice

Method

Shred and chop suet finely.

Wash and chop the figs.

Mix together all dry ingredients.

Add milk and mix thoroughly.

Turn into greased basin.

Cover with greased paper and steam for 2 1/2 hours.

Note-If liked richer, 1 egg, well beaten, may be added, and less milk used.