Steamed Fresh Fruit Pudding recipe by the research kitchen of Regulo New World Cookers. A delicious pudding packed with fruit. Can be steamed on the hob or to make economical use of the oven alongside a main course meal.
Steamed Fresh Fruit Pudding
- 225 g / 2 cups / 1/2 lb. flour.
- 1 small teaspoon baking powder.
- Pinch of salt.
- 85 g – 110 g / 3 to 4 ozs. suet.
- Milk or water to mix.
- About 675 g / 1.5 lbs. fresh fruit.
- Sugar to sweeten.
Sieve flour, baking powder and salt together. Add suet finely chopped. Mix to a stiff paste with milk or water. Roll out two-thirds of the paste, and line a greased basin (which may also be sprinkled with brown sugar if liked) with the suet crust. Fill with the fruit (cut up if necessary), sugar and a little water. Roll out the remaining one-third of suet crust. Damp the edge and fix firmly over the fruit. Cover with greased paper and steam, or with a floured cloth and boil. Steam for 2 hours or longer, or boil for 1½ hours or longer.
Quick method of cooking in the oven.
Take an aluminium basin which has a well-fitting lid. Pour in about 1 inch of water and bring to the boil. Line a greased pudding basin with two-thirds of the suet crust. Bring the fruit, sugar and water to the boil and, when boiling, use to fill up the pudding basin. Cover quickly with the remaining third of suet crust and greased paper. Place in the aluminium basin. Cover with the lid and place at once in the oven.
Steam under a joint. One hour will be sufficient in this case, but care must be taken to see that both the water and fruit are actually boiling, and the covering and placing of the pudding in the oven must be carried out as quickly as possible, otherwise the crust will become sodden.