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  Chopped suet 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 3 , separated
  Milk 1 Cup (16 tbs)
  Cognac 3 Tablespoon
  Dried figs 1 Pound
  Powdered nutmeg 1⁄8 Teaspoon
  Fine dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 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

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4714 Calories from Fat 2307

% Daily Value*

Total Fat 256 g394.2%

Saturated Fat 136.1 g680.5%

Trans Fat 0 g

Cholesterol 820.2 mg273.4%

Sodium 2185.5 mg91.1%

Total Carbohydrates 560 g186.5%

Dietary Fiber 48 g191.9%

Sugars 435.2 g

Protein 55 g109.5%

Vitamin A 20.1% Vitamin C 9.1%

Calcium 195.2% Iron 95.7%

*Based on a 2000 Calorie diet

Steamed Fig Pudding Recipe