Strawberry Hydropatkie Pudding

Ingredients

• a round piece of stale crumb of bread about the size of a five-shilling piece
• fingers of bread, three or four inches long
• a spoonful or two of water
• as much sugar as will be required to sweeten them
• a plate with a weight on the top

Method

1. 1

   Put a round piece of stale crumb of bread at the bottom of a basin.

2. 2

   Place upright fingers of bread around it.

3. 3

   Boil strawberries with water and sugar until reduced to pulp.

4. 4

   Gently add the hot fruit to the basin, cover with small dice of bread, and press down with a plate and weight.

5. 5

   Leave in a cold place for 3-4 hours or overnight.

6. 6

   Remove the weight and plate, turn out onto a dish, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1913. The excerpt below is the record exactly as published.

Strawberry Hydropatkie Pudding. — -Although instructions are gi\-en for making this pudding with strawberries only, any other fruit, or any mixture of fruits, may be made into a pudding in the same way. Take a basin the size that the pudding should be. Put at the bottom a round piece of stale crumb of bread about the size of a five-shilling piece. Place round this, in an upright position, and about an inch apart from one another, fingers of bread, three or four inches long, according to the depth of the basin. Pick some strawberries, and boil them with a spoonful or two of water and as much sugar as will be required to sweeten them

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