Ingredients.—5 ozs. of breadcrumbs, 2 sponge cakes sliced, 1 oz. of ratafias, 3½ ozs. of suet finely-chopped, 2 ozs. of sago, 3 ozs. of moist sugar, 4 small or 3 large eggs, 1 wineglassful of rum, 2 or 3 tablespoonfuls of cream or milk, ½ a teaspoonful of grated lemon-rind, jam, sauce.
Method.—Mix all the ingredients, except the ratafias, sponge cake, and jam, well together. Coat a well-buttered mould or basin lightly with breadcrumbs, and cover the bottom with ratafias. Add a layer of the mixture, cover with slices of sponge cake, spread thickly with jam, and on the top place a few ratafias. Repeat until all the materials are used, taking care that the mixture forms the top layer. Bake gently for 1 hour, and serve with a sauce made of 3 tablespoonfuls of black-currant jelly, a glass of sherry and a little water, and boiled up.
Time.—1½ hours. Average Cost, from 1s. 9d. to 2s. Sufficient for 5 or 6 persons.
1843.—FIG PUDDING. (Fr.—Pouding aux Figues.)
Ingredients.—8 ozs. of dried figs, 6 ozs. of finely-chopped suet, 4 ozs. of breadcrumbs, 4 ozs. of flour, 4 ozs. of sugar, ½ a pint of milk, 2 eggs, a good pinch of salt, a good pinch of nutmeg.
Method.—Chop the figs finely, add to them the rest of the dry ingredients, and mix well. Beat the eggs, add the milk, pour into the mixture, and stir well. Turn into a greased basin, and steam for 2½ hours. Serve with a suitable sweet sauce.
Time.—About 3 hours. Average Cost, 10d. Sufficient for 6 or 7 persons.
1844.—FIG PUDDING. (Another Method.)
Ingredients.—8 ozs. of dried figs, finely-chopped, 6 ozs. of flour, 3 ozs. of finely-chopped suet, a good pinch of salt.
Method.—Mix the flour, suet and salt together, and add enough cold water to form a stiff paste. Roll out to a suitable thickness, cover with the chopped figs, moisten the edges with water, roll up, and make the ends secure. Scald and flour a pudding-cloth, put in the roll, tie the cloth at each end, put the pudding into boiling water, and boil about 1½ hours.
Note.—A little moist sugar may be added, if liked.
Time.—From 2 to 2¼ hours. Average Cost, about 7d. Sufficient for 5 or 6 persons.
Ingredients.—1 oz. of Savoy or finger biscuits crushed, 1½ ozs. of butter, 3 ozs. of castor sugar, 3 ozs. of ground almonds, 4 eggs, ¼ of a teaspoon-