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Damson Pudding


  • 1 1/2 pints of damsons
  • 1/4 pound of moist sugar
  • 3/4 pound of suet or butter crust


Make a suet crust with 3/4 pound of flour; line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, that the juice does not escape; tie over a floured cloth, put the pudding into boiling water, and boil from 2 1/2 to 3 hours.

Time: 2 1/2 to 3 hours.

Sufficient for 6 or 7 persons.

Seasonable in September and October.


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The Book of Household Management (1861).

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