Fig Pudding Recipe

Fig pudding is a nineteenth century pudding that is full of wholesome sweetness that you are sure to enjoy immensely!


1 cup Beef Suet
1/2 pound dried figs, chopped (about 1 1/2 cups)
3 cups medium dry coarse breadcrumbs
1/2 cup milk
3 eggs
1 cup sugar

Directions - Fig Pudding Recipe:

Have ready a 1-quart pudding mold. If you intend to unmold the pudding, then grease the mold and set aside.

Finely chop figs and suet. Put chopped ingredients into a bowl and mash thoroughly with a wooden spoon, until the figs and suet form a paste.

In another small bowl blend together the eggs and sugar. Mix well and blend thoroughly with the fig paste.

Pour the mixture into prepared pudding mold. Cover each mold with a strip of buttered foil, pressing the foil edges down securely. Allow little or no foil to overhang the sides of the molds, and cover each foil top with an inverted plate.

Arrange a rack or a folded dish towel in the bottom of a large pot and set the pudding mold on top.

Pour in enough boiling water to come about three fourths of the way up the sides of the molds. Bring the water to a rolling boil over high heat. Then cover the pot tightly, reduce the heat to its lowest point and steam puddings for 3 hours. As the water in the steamer boils away, replenish it with additional boiling water.

Unmold pudding and serve with Brandy Butter or Cumberland Butter.

Recipe yields 6 servings of fig pudding.