Fig Pudding (Figg Puding)

Written By Lucy Pinder on Friday, September 25, 2009 | 6:57 PM

8 oz breadcrumbs
8 oz figs (anjeer)
6 oz shredded suet
2 eggs
scrape of nutmeg (jaiphal)
1/2 pint milk (doodh)
6 oz sugar (cheeni)

  • Chop the figs very finely and mix with the breadcrumbs, sugar, suet and nutmeg.
  • Add the beaten eggs and the milk.
  • Put the mixture into a greased basin, cover with a double piece of greased paper and steam for 3 hours.
  • Serve with wine foam sauce.

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