Summer Pudding

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 12 individual sponge cakes (approx.) 2–4 oz. sugar according to sweetness of fruit
  • 1½–2 lb.


Choose a pt. pudding basin or charlotte or soufflé mould. Cut sponge cakes into inch-wide fingers for lining the sides, and triangles for lining the base. Cook the selected fruit, with the least possible amount of water, until pulped; and sweeten to tast. Pour into the lined moul