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Dessert

Boiled Fruit Pudding

A boiled pudding made with fresh fruit, sugar, water, and pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Fruit Pudding

Ingredients

Directions

Prepare

  1. Fill the greased basin with fresh blackberries or other fruit.

  2. Add ½ cup sugar and 1 tablespoon water to the fruit.

  3. Cover the basin with pastry, pinching the edges together tightly.

  4. Place a cloth over the top of the basin and tie it with string.

Boil

  1. Put the basin in boiling water and boil for 1.5 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Blackberries
Provide the main fruit flavour and juice that softens into the filling.
Sugar
Sweetens the fruit and helps draw out juice as it cooks.
Plain pastry
Forms a sealed crust that holds the fruit and its juices while it boils.

The step that matters

Sealing the pastry. Pinch the edges together tightly so the pastry seals well. A loose seal lets steam and fruit juice escape, and the filling can turn watery or boil out into the water.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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