Steamed Fig Pudding
- 1 cup chopped figs
- 1/2 cup chopped suet
- 3 eggs
- 2 1/4 cups soft bread crumbs
- 1/3 cup milk
- 1 cup brown sugar
- 1 teaspoon salt
Cover bread crumbs with milk. Chop figs and suet together, add other ingredients, pour into buttered melon mold and steam from three and one half to four hours. Serve with Stirling Sauce.
Submitted by Jul 18, 2009
1 min 1 min 2 min