Recipes > Desserts > Puddings > Plum and Suet Puddings > Plum-Pudding of Fresh Fruit

Plum-Pudding of Fresh Fruit


  • 3/4 pound of suet crust
  • 1 1/2 pints of Orleans or any other kind of plum
  • 1/4 pound of moist sugar


Line a pudding-basin with suet crust rolled out to the thickness of about 1/2 inch; fill the basin with the fruit, put in the sugar, and cover with crust. Fold the edges over, and pinch them together, to prevent the juice escaping. Tie over a floured cloth, put the pudding into boiling water, and boil from 2 to 2 1/2 hours. Turn it out of the basin, and serve quickly.

Time: 2 to 2 1/2 hours.

Sufficient for 6 or 7 persons.

Seasonable, with various kinds of plums, from the beginning of August to the beginning of October.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus