Fig Sponge
Lucie G. Nicoll The English Cookery Book (London: Faber and Faber, 1936)
Home Studies Collection, Manchester Metropolitan University Special Collections
- ½ 1lb of flour
- ¼ 1lb of suet finely chopped
- 1 teacupful of golden syrup
- 1 teacupful of milk
- 1 teaspoonful of bicarbonate of soda added last thing
- ½ 1lb of chopped figs
Mix. Pour into a buttered mould and steam for 2 hours. Sufficient for 6 or 8 people.