Damson Pudding
Ingredients
Directions
Prepare the basin
Line a basin with suet crust as you would for apple pudding.
Half fill the basin with damsons, then add the brown sugar.
Top with the remaining damsons.
Cover the basin and seal the edges carefully.
Cook
If boiling, tie a scalded, well-floured cloth over the top; if steaming, cover with greased paper.
Cook for 2 to 3 hours.
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
- Damsons
- Provide the tart fruit filling that cooks down into a soft, juicy centre.
- Brown sugar
- Sweetens the damsons and adds a mild caramel note to their juices.
- Suet crust
- Forms the sturdy pastry casing that holds the fruit and steams to a tender crust.
The step that matters
Sealing the edges of the basin. A poorly sealed crust lets steam and fruit juice escape or water seep in during the long cooking, leaving the pudding soggy or sodden. A tight seal keeps the moisture inside so the suet crust cooks 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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