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Catholic Recipe: Fig Pudding

    INGREDIENTS

  • 1/2 cup sugar
  • 1/3 cup butter
  • 2 cups bread crumbs
  • 1 cup milk
  • 4 eggs
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • cinnamon
  • nutmeg
  • cloves
  • 1/2 cup figs
  • 1 cup seeded raisins
  • Lemon Sauce or Hard Sauce (see recipe)
  • Details

  • Prep Time: 4 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: England

In various parts of England Palm Sunday is sometimes called Fig Sunday. Rich and poor eat figs on this day, and the markets of years ago were filled with this fruit on the eve of the feast. A rather odd item of the 1860's describing this custom says that "even the charity children are in some places regaled with them."

Why the custom of eating figs on this day came into being no one knows for certain, but some authorities suggest it may be from the tradition that Christ ate figs after His entry into Jerusalem. This is connected with the withering of the barren fig tree, related shortly after the account of the triumphant entry into Jerusalem in Saint Matthew's Gospel.

DIRECTIONS

Cream the sugar and butter, add the bread crumbs and milk, and mix thoroughly. Add the beaten eggs, the flour sifted with salt and baking powder and a pinch of each of the spices, the figs which have been chopped, and the raisins. Fill a greased pudding mold three-quarters full, cover tightly, and steam for three hours. Serve with Hard Sauce (see recipe) with a bit of lemon juice added or Lemon Sauce (see recipe).

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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