Berry
Ingredients
Directions
Prepare
Combine the whortleberries with the flour and salt.
Add just enough water to moisten the mixture.
Cook and serve
Boil in a cloth tied tightly for 2 hours, ensuring no room to swell.
Serve with melted 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
- Whortleberries
- Provide the main fruit flavour and moisture that cooks into the pudding.
- Flour
- Forms the body of the pudding, setting it into a firm, sliceable mass as it cooks.
The step that matters
Tying the cloth tightly. Flour-thickened mixtures swell as they cook. If the cloth is loose or there is room to expand, the pudding can burst or cook unevenly, so the cloth must be tied with no room to swell.
“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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