Boiled Fruit Pudding

Ingredients

• 5 ozs. of suet.
• 6 ozs. of flour.
• 2 ozs. of Marshall’s fine farola.
• Water to mix.
• Pinch of salt and baking powder.
• lbs of apples, goose- berries or any other fruit in season.

Method

1. 1

   Chop the suet, mix it with the flour, Farola, salt, and baking powder, moisten to a stiff paste with water (about 1 gill will be required).

2. 2

   Roll out the pastry, cover a greased pudding basin with the mixture, fill up with fruit, sweeten to taste, cover with the trimmings of the pastry.

3. 3

   Tie firmly in a cloth and boil for 2 hours.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 31. The excerpt below is the record exactly as published.

BOILED FRUIT PUDDING. [By kind permission of Marshal f s “ FarolaP) 5 ozs. of suet. 6 ozs. of flour. 2 ozs. of Marshall’s fine farola. Water to mix. Pinch of salt and baking powder. lbs of apples, goose- berries or any other fruit in season.

Cook this with the app: pantry check, scaling, and the assistant.