Fig Pudding

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ lb. dried figs, chopped fine
  • 1 cup beef suet, chopped fine
  • 2⅓ cups stale bread crumbs
  • ½ cup milk
  • 2 eggs
  • 1 cup sugar
  • ¾ teaspoon salt


Chop suet, and work with hands until creamy, then add figs. Soak bread in the milk, add egg well beaten, sugar and salt. Combine the two mixtures, place in buttered mould or in top of double boiler, buttered and steam three hours. Serve with Vanilla, Wine or Brandy Sauce.