Fruit Pudding

Ingredients

• One pound fruit
• Sugar to sweeten
• Suet pastry as above

Method

1. 1

   Prepare the fruit the same as for a fruit tart.

2. 2

   Grease a strong basin thoroughly, and line with the pastry, excluding all air from between pastry and basin.

3. 3

   Put in half of the prepared fruit, add the sugar, then put in the rest of the fruit, pressing it well down, and having the basin quite full.

4. 4

   Trim the pastry, and roll the scraps into a round; wet the edges of the pastry, and put on the round to form a cover.

5. 5

   Scald a pudding-cloth by dipping the centre in boiling water; dredge it with flour, and place it over the pudding, floured side down.

6. 6

   Make a fold in the centre to admit of the pudding rising, and tie the cloth firmly on with a string.

7. 7

   Gather up the ends of the cloth, and drop the pudding gently into a pan of fast-boiling water.

8. 8

   There must be sufficient water to cover the pudding during the whole process of cooking, and it must boil steadily all the time.

9. 9

   Time for cooking, two and a half to three hours.

10. 10

    To dish the pudding, remove string and cloth.

11. 11

    Dish on a deep ashet.

12. 12

    Serve hot.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 33. The excerpt below is the record exactly as published.

Fruit Pudding* Suet pastry as above. | One pound fruit. Sugar to sweeten

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