Fruit (Fresh) Pudding
From The new Albatross recipe book, 1930
Variations include adding cloves with apples or grated orange peel with rhubarb.
Presented as published in 1930. 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 The new Albatross recipe book (1930) by Spillers Limited, page 9. The excerpt below is the record exactly as published.
FRUIT (FRESH) PUDDING Make suet crust (see page 7). Line a greased basin with three quarters of the suet crust. Fill with fruit, putting sugar to taste inthe centre. Add 2-4 tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.