Fruit Pudding

Ingredients

• 1 lb. of Fruit (Apples or any Fruit in season)
• 1 lb. of Flour
• 3 or 4 ozs. of Suet
• 2 ozs. of Brown Sugar
• ½ teaspoonful of Baking Powder
• A little Salt
• 1 gill of Water

Method

1. 1

   Grease a pint pudding-basin with dripping; then sprinkle it with sugar.

2. 2

   Prepare the fruit.

3. 3

   Mix flour, salt and baking powder in a basin; chop the suet; mix it with the flour; make it into a light firm paste with the water; put it on a floured board.

4. 4

   Cut off one-third for the top; roll out the large piece and line the basin.

5. 5

   Put in half the fruit, the sugar, and a little water (according to kind of fruit).

6. 6

   Then the rest of the fruit; roll out the small piece of paste; put it on the top; damp it and draw the lining over it; flour it and tie a pudding-cloth over it.

7. 7

   Boil for two hours in a saucepan well filled with boiling water.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 18. The excerpt below is the record exactly as published.

FRUIT PUDDING. Ingredients : — 1 lb. of Fruit (Apples or any Fruit in season). 1 lb. of Flour. 3 or 4 ozs. of Suet. 2 ozs. of Brown Sugar. £ teaspoonful of Baking Powder. A little Salt and Dripping. 1 gill of Water

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