Elisabeth Ayrton

Summer Pudding

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A traditional pudding always served on the farms when there was a glut of soft fruit. Best of all with scalded cream.

Ingredients

  • 8–9 slices white bread from a thin sliced loaf (crusts removed)
  • 1 lb. (½ k.) fresh raspberries or<

Method

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