Fruit Compote en Casserole

Ingredients

• 4 oz. dried apricots
• 4 oz. French plums
• 4 oz. figs
• 2 oz. blanched almonds
• 14+ pints water
• 1 lb. flour
• 4 teaspoonful baking powder
• 4 oz. shredded suet
• 1 oz. castor sugar
• 4 teaspoonful mixed spice
• Water to mix

Method

1. 1

   Wash the fruit and soak in water overnight.

2. 2

   Place in a casserole with sugar and water and bake in a moderate oven (360° F.) for one hour.

3. 3

   Make the dumplings by sieving the flour, spice, and baking powder together, adding the shredded suet and mixing to a soft dough with water.

4. 4

   Roll into small balls, place on top of the fruit in the casserole, and cook for 30 minutes.

5. 5

   The blanched and split almonds may be stuck into the dumplings or mixed with the fruit before serving.

Nutrition per serving

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 2. The excerpt below is the record exactly as published.

Fruit COMPOTE EN CASSEROLE 4 02, dried apricots 4 oz. brown sugar 402. French plums 2 oz. blanched almonds 4 02. figs 14+ pints water Dumplings —$iIb. flour 4 teaspoonful baking 4 oz. shredded suet powder _ I oz. castor sugar 4, teaspoonful mixed spice Water to mix

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