|Butter||4 1⁄2 Teaspoon (3 Ounce Plus 1 Teaspoon Butter)|
|White bread slice||5 , crust removed, cut into pieces|
|Ground almonds||3 Ounce|
|Grated nutmeg||1⁄2 Teaspoon|
|Dried figs||5 Ounce, stalks removed|
|Almond essence||1⁄2 Teaspoon|
Grease a 2 pint [1 1/2 quart] souffle dish with the teaspoon of butter.
Tie a double band of greaseproof or waxed paper 5 inches wide around the souffle dish.
In a small saucepan, combine the bread and milk over low heat.
Simmer, stirring occasionally, until the bread has blended into the milk.
Remove the pan from the heat and stir in the remaining butter until it has melted.
In a large mixing bowl, beat the egg yolks and sugar together with a wire whisk or rotary beater until the mixture is pale and fluffy.
Stir in the almonds, nutmeg, figs, almond essence and the milk and bread mixture.
In another large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they are stiff.
With a metal spoon, carefully fold the egg whites into the egg yolk mixture.
Pour the mixture into the souffle dish.
Place the dish in the top part of a steamer, the lower half of which is three quarters filled with hot water.
Cover and place over high heat.
Bring the water to the boil.
Reduce the heat to moderate and steam the pudding for 50 minutes.
Remove the pudding from the steamer and serve immediately.