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FIG PUDDING (another way)

This pudding is often made like a roly-poly jam pudding (see ROLY-POLY JAM PUDDING), thus. Mix three-quarters of a pound of flour and six ounces of finely-chopped suet into a smooth paste with milk. Cut the figs-about one pound-into bits, and put them over the paste, which should be rolled out half an inch thick. When doubled over, see that the paste is firmly closed at the ends, and tie in a floured cloth to boil. Time, nearly two hours. Probable cost, 1s. 3d. Sufficient for five or six persons.