French Fruit Pudding

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup finely chopped suet.
  • 1 cup molasses.
  • 1 cup sour milk.
  • teaspoons soda.
  • 1 teaspoon cinnamon.
  • ½ teaspoon clove.
  • ½ teaspoon salt.
  • cups raisins seeded and chopped.
  • ¾ cup currants.
  • cups flour.


    Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce.