Name: Damson Pudding
Ingredients: Suet crust; 14 pints of damsons; 2 tablespoons of brown sugar (or to taste)

Damson Pudding

Ingredients

Suet crust
14 pints of damsons
2 tablespoons of brown sugar (or to taste)

Directions

Prepare

Line a basin with suet crust as you would for apple pudding.
Half fill the basin with damsons, add the brown sugar, then top with the remaining damsons.
Cover the basin, seal the edges, and if boiling, tie on a scalded, well-floured cloth; if steaming, cover with greased paper.

Cook

Cook for 2 to 3 hours.

Recipe from a historical cookbook (Internet Archive).

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

Suet crust: Forms the sealed case that holds the fruit and keeps its juices in during cooking.
Damsons: Provide the tart fruit filling that softens and releases juice as the pudding cooks.
Brown sugar: Adds sweetness to balance the tart damsons and deepens the flavour of their juice.

“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.