Recipe of Fig Pudding - Food Recipes

Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream. Suffient for 7 or 8 persons. **Please note that in this context, melted butter is a particular English sauce, and not butter simply melted.