Steamed fig pudding & hot lemon sauce from maine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chopped figs |
| 1 | cup | Suet; chopped |
| 1 | cup | Molasses |
| ¾ | cup | Milk |
| ½ | cup | Sugar |
| 2 | eaches | Eggs |
| 1 | teaspoon | Soda |
| 3 | cups | Pastry flour; sifted |
| ¼ | teaspoon | Salt |
| ½ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ⅛ | teaspoon | Salt |
| 1 | cup | Boiling water |
| 1 | teaspoon | Grated lemon rind |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Butter |
Directions
STEAMED FIG PUDDING
HOT LEMON SAUCE
Pudding directions:
Mix all ingredients, turn into greased mold or covered baking dish and steam 5 hours. Serve with Hot Lemon Sauce or whipped cream sweetened with rum or brandy. Serves 6 to 8.
Sauce directions:
Mix sugar, cornstarch and salt; stir in hot water, gradually; bring to a boil and cook 15 minutes, stirring until thick and clear.
Remove from fire, stir in lemon rind, juice, and butter. Makes 1-¼ cups sauce.
From Mrs. Abner Lowell of Gorham, Maine in _The Yankee Cookbook_ by Imogene Wolcott 1939, 1963 Pub. Ives Washburn No ISBN Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-30-95