I tried my hand at Herodotus Pudding this week, eager to explore a Victorian dessert that had largely fallen out of favour. I found the process surprisingly straightforward, despite the lengthy cooking time. The real delight came when I minced the figs and suet together—something about the tactile experience of handling these humble ingredients felt utterly authentic to the era. The resulting pudding was dense and comforting, perfect for a weeknight when you want something substantial and warming. The nutmeg added a delightful hint of spice, and the wine sauce provided a elegant contrast. The most surprising element? The figs, which had softened and almost melted into the pudding, imparting a subtle, sweet flavour that was far more nuanced than I had anticipated. I would recommend this recipe to anyone looking for a hearty dessert that harks back to a simpler time. The wine sauce is a must — do not skip it.