Jellied Fig Pudding (Recipe from 1892)

Jellied Fig Pudding (Recipe from 1892) >>>

New Zealand Mail, 18 August 1892, Page 18

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Jellied Fig Pudding (Metric Version)

1. Prepare the Figs:

   • Soak 450g of figs in warm water to soften.

   • Split each fig in two, dip in wine jelly, and line a mould with them.

2. Make the Custard:

   • 950 ml milk

   • Yolks of 5 eggs

   • 1 tsp salt (equivalent to one saltspoon)

   • 65g sugar (approx. 5 tablespoons)

   Heat together gently to make custard.

3. Prepare Gelatine:

   • Soak half a box of gelatine (approx. 7g powdered or 6 leaves) in 120 ml cold water.

   • Strain over the 5 beaten egg whites.

   • Flavour with vanilla and wine.

   • Mix well until stiff enough to drop into the mould.

4. Serving Cold Jelly:

   • Make with:

     • 7g gelatine

     • 120 ml cold water

     • 475 ml hot water

     • Juice of 1 lemon

     • 200g sugar

     • 240 ml Madeira wine

5. Notes:

   • Figs are soaked for 30 minutes, split, and arranged.

   • Avoid touching the inner part of the figs.

   • Cut neatly in the middle to keep them shapely.