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Elisabeth Ayrton
4–6
Medium
By Elisabeth Ayrton
Published 1975
A traditional pudding always served on the farms when there was a glut of soft fruit. Best of all with scalded cream.
Line a 1½-pint (1-l.) pudding basin with the slices of bread, fitting them carefully with no gaps. Cut them smaller if necessary and leave slight overlaps. Stir all the sugar into the fruit and beat up a l