Boiled Fruit Pudding
Ingredients
Directions
Prepare
Prepare a paste crust and roll it thin.
Place the chopped apples or other fruit in the center.
Roll it up and tie it securely in a cloth.
Cook and serve
Boil the wrapped pudding for two hours.
Serve with a nice sauce.
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
- Apples or other fruit
- Provides the filling, supplying moisture and a sweet-tart flavour as it softens.
- Paste crust
- Wraps the fruit and holds it together while the pudding boils.
The step that matters
Tying the cloth securely. If the wrapping is loose, water can enter the pudding during the long boil and make it soggy, and fruit juices can leak out. A snug, well-sealed cloth keeps the filling contained and cooking evenly.
“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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