Fig Pudding I
A dish that gets its character from beef suet and figs.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 150 g beef suet
- 225 g figs (finely chopped)
- 550 ml stale bread crumbs
- 120 ml milk
- 2 eggs
- 240 ml sugar
- 4 ml salt
Make it lactose-friendly
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Chop suet, and work with the hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.
Nutrition (estimated, per serving)
| Calories | 430 |
|---|---|
| Protein | 14.7 g |
| Fat | 8.3 g |
| Carbs | 76.1 g |
| Fiber | 4.8 g |
| Sodium | 558 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States