Boiled Fruit Puddings

Ingredients

• a pint and a half basin
• four tablespoonfuls of flour
• three eggs (if small, if large two will do)
• half a pint of milk
• plenty of sugar

Method

1. 1

   Butter a basin thickly and fill it nearly to the top with fruit.

2. 2

   Pour over a batter made with flour, eggs, and milk.

3. 3

   Tie a buttered and floured cloth over it and set it to boil.

4. 4

   When done, turn the pudding out on a hot dish and sprinkle sugar over it.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 332. The excerpt below is the record exactly as published.

Boiled Fruit Puddings.— These old-fashioned Puddings are excellent made with green apricots, green gooseberries, red or black currants, stoned morella cherries, stoned damsons, or apples, and the batter is much better than the suet paste often used. The time of boiling depends on the ripeness and texture of the fruit ; good cooking apples require an hour and a quarter. Stone fruit should have the stones removed, cracked, and the kernels added to the Pudding. Butter a pint and a half basin thickly, and fill it nearly to the top with fruit ; if apples are used pare, core, and quarter them. Pour over the top a batter made with four tablespoonfuls of flour, three eggs (if small, if large two will do), and half a pint of milk. The basin ought now to be quite full. Tie a buttered and floured cloth over it, and set it to boil. When done, turn the Pudding out on a hot dish, and sprinkle plenty of sugar

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