Steamed Fig Pudding
|Chopped suet||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Milk||1 Cup (16 tbs)|
|Dried figs||1 Pound|
|Powdered nutmeg||1⁄8 Teaspoon|
|Fine dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
1. Rub 2 1-quart molds, or a larger mold with margarine or butter; put water on to boil.
2. Put the suet through the food chopper, then rub it between palms of hands until creamy. Gradually work the sugar into the suet until mixture is blended and fluffy; add the egg yolks and beat until foamy, then stir in milk and cognac.
3. Grind the figs in the food chopper. Mix with the nutmeg, crumbs and baking powder.
4. Whip the egg whites stiff with the salt. Add the figs and egg whites alternately to the egg yolk mixture and stir just enough to blend. Pour into the mold. Cover and place it on the rack in the steaming kettle. Add hot water to come halfway up the mold. Cover the kettle and steam 3 1/2 to 4 hours.
5. Unmold on a warmed dessert platter and serve with Lemon Sauce