Damson Pudding
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1-1/2 pint damsons
- 1/4 lb moist sugar
- 3/4 lb suet or butter crust
Instructions
- Make a suet crust with 3/4 lb. of flour by recipe No. 1215;
- line a buttered pudding-basin with a portion of it;
- fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, that the juice does not escape;
- tie over a floured cloth, put the pudding into boiling water, and boil from 2-1/2 to 3 hours.