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Fig Pudding

Take equal quantities of flour and bread-crumbs, three ounces of each, shred two ounces of suet very finely, mix together and add two ounces of apples weighed after being pared and chopped, four ounces of figs cut up small, and a heaped table-spoonful of sugar, with sufficient milk to make the paste firm, not wet. Put it into a buttered mould, press closely together, and tie down with a cloth. Steam for three hours. Serve with wine sauce or melted butter. Probable cost, 6d. Leave room for the pudding to swell in the mould