Required: Eight ounces of dried figs. Eight ounces of castor sugar. Six ounces of fresh breadcrumbs. Four ounces of butter. Half a gill of milk. Two eggs.

Half a teaspoonful of powdered cinnamon. A saltspoonful of grated nutmeg. A pinch of salt.

Put the butter and sugar in a basin, and beat them with a wooden spoon until they are soft and white like cream. Beat the eggs slightly, then add them gradually to the butter and sugar, beating them well together.

Examine the figs carefully, chop them finely, and mix them with the crumbs, salt, and spice. Stir these into the eggs, etc., and lastly add the milk.

Put the mixture in a well-greased mould, twist a piece of greased paper over the top. Place in a saucepan with enough boiling water to come half-way up the mould, and let the pudding steam for three hours. Turn it out carefully, and serve with lemon or wine sauce.