Individual Steamed Fig Puddings
|Finely chopped dried figs||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Diced citron||1⁄4 Cup (4 tbs)|
|Suet||1⁄2 Cup (8 tbs), chopped (Firmly Packed For Measuring)|
|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Molasses||1⁄2 Cup (8 tbs)|
|Undiluted evaporated milk||1⁄2 Cup (8 tbs)|
|Hard sauce/Foamy sauce||1⁄2 Cup (8 tbs)|
Put first 5 ingredients in large bowl.
Sift in dry ingredients and mix well.
Combine molasses and evaporated milk; add to fruit mixture and stir until well blended.
Press into 8 buttered custard cups.
Cover with transparent plastic wrap twisted to hold tightly or with squares of wax paper secured with string.
Set on rack in large kettle with tight-fitting cover.
Add boiling water to depth of about 1 inch.
Bring to boil, reduce heat, and steam for about 40 minutes.
Serve warm with Hard Sauce.