Recipes > Desserts > Puddings > Fruit Pudding

Fruit Pudding


  • 2 eggs
  • 1 cupful of milk
  • 3 teaspoonfuls of baking-powder
  • flour
  • fruit


Beat the eggs; add the milk, baking-powder and enough flour to make a stiff batter; then stir in as much fruit as it will hold (cherries, whortleberries, strawberries, or raspberries are the best fruits to use). Turn the mixture into a pudding-mold large enough to give room for the pudding to expand, and boil it for an hour. Serve with it plain pudding sauce, Sabayon, or a fruit sauce.


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The Century Cook Book (1901).

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