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Summer Pudding

Newman's picture
Ingredients
  Sponge cakes 12
  Caster sugar 4 Ounce
  Fruit 2 Pound (Use Any Available Fruit)
Directions

Line a pudding basin with split sponge cakes, and put in the stewed fruit with plenty of sugar.
Make sure there is not too much liquid.
Cover with a lid of split sponge cakes, and press well down.
Put a weighted saucer on top and leave in a cold place for several hours.
Turn out and serve with cream.
Some people like to coat this pudding with a fruit sauce made by thickening the fruit juice with arrowroot.
If you want to do this, you will find that one teaspoonful of arrowroot to half a pint of fruit juice will be about right.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Pudding
Interest: 
Summer

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