|Flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Cream of tartar||1 Teaspoon|
|Raisins||1 Cup (16 tbs), chopped|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Figs||6 Ounce, chopped|
Reserve 1 tablespoon flour.
Sift remaining flour, baking powder, soda, cream of tartar, cloves and salt together into large bowl.
Beat egg; stir in milk and molasses.
Add to flour mixture; mix well.
Add figs, suet, raisins and nuts.
Turn into 2-quart mold.
Steam for 3 hours.
Cool pudding in mold.
Mix sugar and reserved flour in saucepan; stir in water.
Cook over medium heat, stirring constantly, until smooth and thick.
Stir in butter and sherry.
Serve hot sauce over pudding.