Fruit Pudding

Ingredients

• One pound of Fruit
• Half pound of Flour
• Two ounces of chopped Suet
• Pinch of Salt
• Half teaspoonful of Baking Powder
• One gill of cold Water
• Fat to grease basin

Method

1. 1

   Skin suet, shred and chop it finely with a little of the flour, add the rest of the flour, salt, and baking powder, and mix with cold water into a stiff paste.

2. 2

   Cut one third off for lid.

3. 3

   Roll out remainder and line greased basin, put half of fruit in, then sugar, cover with fruit and wet the edges.

4. 4

   Roll out the small piece and put on top.

5. 5

   Seal the edges.

6. 6

   Tie a scalded floured cloth over the pudding and put in boiling water which covers the pudding.

7. 7

   Boil one and a half or two hours.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 16. The excerpt below is the record exactly as published.

Fruit Pudding. Ingredients. One pound of Fruit. Half pound of Flour. Two ounces of chopped Suet. Pinch of Salt. Half teaspoonful of Baking Powder. One gill of cold Water. Fat to grease basin

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