BE-RO Fruit Pudding
From Be-Ro home recipes, 1940
Presented as published in 1940. 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 Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 13. The excerpt below is the record exactly as published.
Half Teaspoonful SALT. 3-ozs. Shredded SUET or = 14-Ib. BEEF STEAK (or MARGARINE. Steak and Kidney). Mix Flour, Salt, and Suet, and make a stiff dough with Cold Water. Cut off half, roll it out and line a well-greased pint basin. Cut the meat into pieces, roll it in Flour to which has been added a little Pepper and Salt, and put it into the basin, adding a teacupful of Cold Water. Moisten the edge, then roll out the remaining dough and place it on top, joining it securely by nipping. PRICK THE TOP. Then put the Pudding into a steamer over boiling water, and steam for three hours, keeping the water boiling continuously. BE-RO Fruit Pudding Make the same dough as for a BE-RO POT PIE (see above). Cut off half, roll it out and line a well-greased pint basin. Place any kind of FRUIT, with SUGAR to sweeten, inside, and add a little COLD WATER. Moisten the edge, roll out the remaining dough and place it on top, joining it securely by nipping. PRICK THE TOP. Put the Pudding into a steamer over boiling water, and steam for two hours, keeping the water boiling continuously. When making Sauces use BE-RO instead of plain flour PAGE 41 Eight delightful Puddings from one simple Recipe Ginger, Jam, Marmalade, Fig, Currant, Date, Raisin, | or Chocolate all BE-RO Ginger Pudding 8-ozs. BE-RO FLOUR
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