Fbuit Puddings with Soda Biscuit Dough
Ingredients
Directions
Bake the soda biscuit dough until golden brown.
Split the cakes and spread mashed strawberries or other sweetened fruit between each pair.
Serve warm but not hot, or reheat in the oven to make them warm and crisp again.
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
- Soda biscuit dough
- Forms the base layers, providing a tender, lightly crisp structure that holds the fruit.
- Strawberries
- Add moisture, sweetness and fruity flavour between the biscuit layers.
The step that matters
Serve warm but not hot, or reheat in the oven. Baked biscuits lose their crispness as they cool and soften once the fruit moistens them. Gentle oven reheating restores some crispness and warmth without overcooking the fruit.
“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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