Fig Pudding Recipe

Ingredients : Serves 4

50 g/2 oz/0.5 cup plain (all-purpose) flour

50 g/2 oz/0.5 cup shredded (chopped) suet
50 g/2 oz/1 cup fresh breadcrumbs
25 g/1 oz/2 tbsp caster (superfine) sugar

A pinch of salt
100 g/4 oz dried figs, chopped

A pinch of bicarbonate of soda (baking soda)
30 ml/2 tbsp milk
Single (light) cream, to serve

Method :

Mix together all the ingredients, using enough of the milk to make a soft dropping consistency. Spoon into a greased 600 ml/1 pt/2.5 cup pudding basin and cover with pleated greaseproof (waxed) paper. Place in a large saucepan and add enough boiling water to come half-way up the side of the basin. Cover and steam for 2 hours, topping up with boiling water as necessary, until springy to the touch. Turn out and serve with cream.