Fruit Pudding
Ingredients
Directions
Prepare
Prepare the suet pastry and line a pudding basin with it.
Fill the basin with the fruit and sprinkle the sugar on top, keeping it away from the lining.
Add enough water to cover the fruit.
Steam and serve
Cover the basin with a lid or cloth and steam for about 2 hours.
Allow the pudding to cool slightly before turning it out to prevent bursting.
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
- Fruit
- Provides the main filling, flavour and moisture as it softens during steaming.
- Sugar
- Adds sweetness and helps draw out flavour from the fruit.
- Suet pastry
- Forms the structure and lining that holds the filling during steaming.
The step that matters
Allow the pudding to cool slightly before turning it out. A pudding that is still very hot and soft can break or burst when inverted. Brief cooling lets the pastry and filling set enough to hold their shape.
“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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