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Fig Bread Pudding

Soak three cups of breadcrumbs in one and one-fourth pints of water and beat into this four eggs, a pinch of salt, two tablespoons of sugar, and one and one-third cups of chopped figs. (The figs should be first dredged in flour.) Flavour with lemon or nutmeg. Beat well, then place in pudding-dish and bake slowly for an hour and a half, or place pudding in tight-covered vessel which is to be placed in a pot of boiling water and kept at a boil for two and a half hours. Serve with hard sauce.