Bob's Figgy Pudding recipe

4 oz of plain flour
a pinch of salt – just a pinch!
4 oz bread crumbs
4 oz shredded suet
1 t mixed spice
1 t baking powder
3 oz dark soft brown sugar
8 oz chopped dried figs
finely grated rind & the juice of 1 lemon
2 T milk
2 beaten eggs Sift salt and flour together, then mix with the remaining dry ingredients. Add the figs, lemon rind and juice, milk, and beaten eggs. Beat well. Mixture should have a soft dropping consistency. Put into a greased 2 pint pudding basin, cover securely and steam for 3 hours. “I like it served with heated golden syrup topping, and a generous pour of custard – makes me hungry just talking about it. My engineer Tex Carbone likes vanilla ice cream on it; I don't understand that at all.”
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