Fresh Fruit Pudding

Ingredients

• Approximately 1 1/2 lb. Fruit
• About 3 tablespoonfuls of Sugar
• About one-quarter pint water

Method

1. 1

   Grease pudding basin, prepare the pastry.

2. 2

   Cut off two-thirds and roll into a round large enough to line the basin.

3. 3

   Fold in half, place in basin, open out and press against base and sides.

4. 4

   Add prepared fruit and sugar in layers and add water.

5. 5

   Roll out remaining pastry into a round large enough to cover the basin, moisten the edges with water.

6. 6

   Cover the pudding, pressing the edges together.

7. 7

   Cover with greased paper and steam steadily for 2 hrs.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 19. The excerpt below is the record exactly as published.

FRESH FRUIT PUDDING Suet or Short-crust Pastry (see page 23). Approximately 1 1/2 Ib. Fruit. About 3 tablespoonfuls of Sugar. Water. Grease pudding basin, prepare the pastry. Cut off two-thirds and roll into a round large enough to line the basin. Fold in half, place in basin, open out and press against base and sides. Add prepared fruit and sugar in layers and add about one-quarter pint water

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