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Title: Maine Steamed Fig Pudding and Hot Lemon Sauce
Categories: Dessert Fruit Dairy Sauce Misc
Yield: 6 Servings
| STEAMED FIG PUDDING | ||
| 1 | lb | Chopped figs |
| 1 | c | Suet; chopped |
| 1 | c | Molasses |
| 3/4 | c | Milk |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Soda |
| 3 | c | Pastry flour; sifted |
| 1/4 | ts | Salt |
| HOT LEMON SAUCE | ||
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
| 1/8 | ts | Salt |
| 1 | c | Boiling water |
| 1 | ts | Grated lemon rind |
| 3 | tb | Lemon juice |
| 3 | tb | Butter |
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 1-1/4 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
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