Baked Fruit Puddings
From Cookery for every household, 1914
Serves 6
To caramelize, coat the mould with brown sugar after greasing.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 664. The excerpt below is the record exactly as published.
Baked Fruit Puddings Make in the same way as Boiled Fruit Puddings (Recipe 1771), using either suet pastry or short crust and fruit, acording to season. The basin or mould containing the pudding should be covered with greased paper. Make a hole on the top, through both paper and pastry, place the pudding on a baking tin
Cook this with the app: pantry check, scaling, and the assistant.