Thanksgiving Pudding II
A dish made with suet and figs.
contains glutencontains dairycontains eggscontains nutscontains meat
Ingredients
US
Metric
- ⅓ cup suet
- ½ lb. figs, finely chopped
- 2½ cups stale bread crumbs
- ¾ cup milk
- 1 cup brown sugar
- 1 teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon grated nutmeg
- ½ cup English walnut meats
- ½ cup raisins, seeded and cut in pieces
- 2 tablespoons flour
- 4 eggs
- 2 teaspoons baking powder
Make it lactose-friendly
- ¾ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II , flavored with brandy.
Nutrition (estimated, per serving)
| Calories | 446 |
|---|---|
| Protein | 10.9 g |
| Fat | 10.1 g |
| Carbs | 81.8 g |
| Fiber | 5.7 g |
| Sodium | 723 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States