British/Irishdessert

Summer Pudding

Name: Summer Pudding
Cuisine: British/Irish
Ingredients: Line the basin with slices of sponge cake (about half an inch thick); fill with stewed fruit, which must be hot, sweetened, and very juicy.

From Home cookery, 1898

The same kind of pudding may be made with stale bread or French roll, and is prettiest when made of red fruit.

Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 47. The excerpt below is the record exactly as published.

Summer Pudding. Line the basin with slices of sponge cake (about half an inch thick), fill with stewed fruit, which must be hot, sweetened, and very juicy.

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