Boiled Puddings
Ingredients
Directions
Prepare and cook
Prick the cherries separately with a large needle.
Slowly heat and simmer the cherries with the sugar for 7 to 10 minutes.
Cool and serve
Allow the mixture to cool in its juice.
Serve the cherries on dishes and let them dry slowly.
Use the syrup as a sauce for pudding or plain boiled rice.
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
- Morelia cherries
- Provide the fruit, which releases juice that becomes the syrup.
- Castor sugar
- Sweetens the fruit and dissolves into the juice to form the syrup.
The step that matters
Slowly heat and simmer the cherries. Gentle heat keeps the fruit from bursting and splitting while it softens and releases juice. Pricking each cherry lets steam escape and helps it hold its shape. Boiling hard breaks the skins and makes the syrup cloudy.
“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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