This is another of the hot, filling puddings made by farmers’ wives, using fruit from the garden or hedgerow as it came into season. It was traditionally served with sugar and thick cream.
Cream together the sugar and butter. Sift the flour and salt together and add to the creamed mixture. Stir in milk until the mixture has the consistency of a thick batter. Add the fruit, mixing carefully in order not to break it up. Pour into a greased fireproof dish or baking tin and
©1980 The Estate of Elizabeth Ayrton