Fruit Pudding (Steamed)
From Domestic cookery, 1886
Presented as published in 1886. 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 Domestic cookery (1886) by H. M. Young, page 35. The excerpt below is the record exactly as published.
FRUIT PUDDING (Steamed). Make a suet paste according to recipe (page 86), roll out about ^ inch thick ; grease a pudding basin and line it with the pastry, trim the edges, and fill with any seasonable fruit, which should be picked ; add a little sugar and water
Cook this with the app: pantry check, scaling, and the assistant.