Dessert
Fig and raisin pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak a large cupful of bread-crumbs in a cupful of milk for an hour;
- stir into them three eggs, beaten very light, three tablespoonfuls of powdered suet, and three tablespoonfuls of flour sifted with a teaspoonful of baking-powder.
- Have ready a half cupful of minced figs and the same quantity of seeded and quartered raisins.
- Mix the fruit together, dredge thoroughly with flour, and stir it into the pudding batter.
- Steam for fully three hours.
- Turn from the mold, set the pudding in the oven for five minutes, and serve with a liquid sauce.
Historical transcription
Source method
- 1
Soak a large cupful of bread-crumbs in a cupful of milk for an hour; stir into them three eggs, beaten very light, three tablespoonfuls of powdered suet, and three tablespoonfuls of flour sifted with a teaspoonful of baking-powder. Have ready a half cupful of minced figs and the same quantity of seeded and quartered raisins. Mix the fruit together, dredge thoroughly with flour, and stir it into the pudding batter. Pour the mixture into a large pudding mold with a closely fitting top, leaving an abundance of room in the mold for the pudding to swell. Steam for fully three hours. Turn from the mold, set the pudding in the oven for five minutes, and serve with a liquid sauce.
Nutrition pending
No invented nutrition numbers.
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