Fruit Pudding
Ingredients
Directions
Prepare
Prepare the suet pastry as you would for a meat pudding.
Line a pudding mold with the pastry, ensuring the sugar does not touch the lining.
Fill and steam
Fill the mold with the fruit and pour in the water.
Cover and steam the pudding for the appropriate time.
Serve
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 and the fruit flavour of the pudding.
- Suet pastry
- Forms the outer case that holds the filling while it steams.
- Sugar
- Adds sweetness to the fruit, to taste.
The step that matters
Cooling before turning out. Letting the pudding cool slightly lets the pastry set so it holds its shape and is less likely to tear or burst when inverted from the mold.
“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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