Fig Pudding II (Staffordshire Recipe)

Adapted from Fig Pudding II (Staffordshire Recipe), in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/fig-pudding-ii-staffordshire-recipe.md.

1. Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk

2. roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste

3. roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1-1/2 to 2 hours