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Fig Pudding

Take one pound of figs, six ounces of suet, three-quarters of a pound of flour, and milk. Chop the suet finely, mix it with the flour, and make in to a smooth paste with milk. Roll it out about half an inch thick, cut the figs in small pieces, and stew them over the paste. Roll it up, make the ends secure, tie the pudding in a cloth, and boil from one and a half to two hours.