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Simple Fruit Pudding Cooking Recipe

Below is the quick and easy cooking recipe for Fruit Pudding.

Make good common pie crust—roll it out half an inch thick, and strew over it any one of the following kinds of fruit: Cherries, currants, gooseberries, strawberries, raspberries, blackberries, or cranberries. A thick layer of marmalade spread on, is also very nice. Sprinkle over the fruit a little cinnamon or cloves, and sugar. If the pudding is made of gooseberries, currants, or cranberries, a great deal of sugar will be necessary. Roll the crust up carefully, join the ends so that the fruit will not drop out, and lay the pudding in a thick white towel, that has been previously dipped into water, and floured. Baste up the towel, and lay it carefully in a pot of boiling water, with a plate at the bottom of it. Boil it an hour, and serve the Fruit Pudding it up with rich liquid sauce. For a baked fruit pudding, make a batter of wheat flour, or Indian meal, with milk and eggs. Mix the ingredients in the proportion of a pint of flour and six eggs to a quart of milk. Put to each quart of milk a pint of fruit, and sugar to the taste.

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