Fruit Pudding (for Fresh, Small Fruits)

Ingredients

• 1 pint flour
• 1y2 teaspoons Royal Baking Powder
• A teaspoon salt
• mix with it enough milk, or milk and water

Method

1. 1

   Sift together flour, salt and powder; mix with enough milk or milk and water to make dough soft enough to drop from spoon.

2. 2

   Have ready well-buttered earthen baking cups; fill about half full of blueberries, pitted cherries or other small fruit; fill cup within one inch of brim with dough; set in steamer over boiling water, cover tightly and cook 20 minutes, keeping water in pot boiling constantly.

3. 3

   Serve hot with hard or foaming sauce.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 46. The excerpt below is the record exactly as published.

Fruit Pudding (for Fresh, Small Fruits). — 1 pint flour, \y2 teaspoons Royal Baking Pow- der, A teaspoon salt ; sift together flour, salt and powder ; mix with it enough milk, or milk and water

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