Steamed Fig Pudding
|Ground beef suet||1⁄2 Cup (8 tbs)|
|Dried figs||2 Cup (32 tbs)|
|Whole grain bread crumbs||3 Cup (48 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
Chop the suet and figs and mix them together with a wooden spoon or with your hands.
Soak the bread crumbs in milk and add to the suet mixture.
Beat in the eggs, add honey, and mix thoroughly.
Pour into a mold which has a tight-fitting lid.
Cover and place in steamer (see Basic Procedure for Steamed Pudding ).
Cover and steam for 3 hours.
Unmold the hot pudding by inverting the mold on a serving plate.