|vintage pudding mold. |
Photo: Elizabeth Urbach
|making the bread crumbs.|
Time, to boil, four hours.
|chopping the figs.|
1/2 lb. bread crumbs [I used a little bit less]
1/2 lb. figs
6 oz. brown sugar [I used about 1 cup, packed]
nutmeg to taste [I used 1/3 freshly grated whole nutmeg]
1/4 lb. suet [I used cold unsalted butter]
a little milk
2 oz. flour [I used about 1 1/2 cups]
|chopping the butter.|
-- from _Warne's Model Cookery_, ca. 1890.
|adding the flour.|
bread crumbs: this is a great way to use up the bakery bread that you get and don't eat all of it within the first 2 days. I had 2 sandwich rolls, 2 bagels, and the end of a French loaf; the bagels proved too dense and hard to grate by hand, so I just did the rolls and French loaf end, and got about 3 to 4 cups of crumbs.
|grating the nutmeg.|
|adding the brown sugar.|
|adding the eggs.|
|figgy pudding dough.|
Next I put the filled mold into the wok, and poured boiling water into the wok halfway up to the lid of the mold. I put it over high heat until the water came back to a rolling boil, then I turned the heat down to medium-low and put the lid on the wok to keep the steam in. It has to boil for 4 hours, and I have to check the water level periodically and make sure it doesn't boil dry.
|pudding packed into the mold lined|
and covered with waxed paper.
|the figgy pudding cooking in the pan.|