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Frozen Fig Pudding

Put into a saucepan four tablespoonfuls of sugar without any water over a moderate fire, and melt it until it becomes like molasses; add one teacupful of water, and boil up until the sugar is all dissolved. Put into a basin one quart of milk and fourteen ounces of sugar and the yolks of eight eggs; strain the caramel or boiled sugar into it, and put all into a freezer. Chop up fine one pound of dried figs to about the size of sultana raisins, and add them also, when they are well mixed in, add the pudding frozen a little, put it into a mould, and pack the mould in pounded ice and salt for two hours or so, or until stiff and set. Turn it out onto a cold dish, and serve. A teacupful of curacoa instead of the water may be added to the melted sugar, if preferred.