Fig Pudding I

Ingredients

• ⅓ lb. beef suet
• ½ lb. figs, finely chopped
• 2⅓ cups stale bread crumbs
• ½ cup milk
• 2 eggs
• 1 cup sugar
• ¾ teaspoon salt

Method

Chop suet, and work with the hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.