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Dessert

Boiled Fruit Pudding

A boiled pudding made with suet pastry and seasonal fruit, sweetened with sugar.

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. Prepare the fruit according to its type.

  2. Line a basin with the suet pastry, reserving a piece for the lid.

Fill the basin

  1. Add half of the prepared fruit to the basin.

  2. Sprinkle sugar over the fruit, then add the remaining fruit.

  3. Add a little water if necessary.

  4. Cover with the reserved pastry lid.

Boil

  1. Cover with a scalded and floured pudding cloth.

  2. Boil for 2 to 3 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

Suet pastry
Forms the case that holds the fruit and keeps it contained while it boils.
Fruit
Makes up the filling and supplies moisture and flavour as it softens.
Sugar
Sweetens the fruit to the cook's taste.

“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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