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Thanksgiving Pudding II

½ lb. figs, finely chopped 2½ cups stale bread crumbs 3/4 cup milk 1 cup brown sugar 1 teaspoon salt ¼ teaspoon cinnamon 1½ teaspoon grated nutmeg 1½ cup English walnut meats 1½ cup raisins, seeded and cut in pieces 2 tablespoons flour 4 eggs 2 teaspoons baking powder Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered.mould, steam three hours, and serve with Yellow Sauce II (see p. 407), flavored with brandy.