Cherry Pudding

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. cooking cherries
  • ½ gill water
  • 3 oz.


Stone the cherries and stew them very gently (to keep them whole) in a small saucepan with the water and moist sugar. Allow to cool. Blend the flour with the 2—3 tablesp. of milk, so that it is smooth and “runny”. Boil the cream or milk and add to it the blended flour, beating well to keep the mixture smooth. Bring to the boil again and add the castor sugar and salt. Cool the mixture. Se