Damson Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
pudding base
pudding filling
serving
Instructions (6)
  1. Make paste and sheet a bason in the same manner as for an apple pudding.
  2. Fill it with ripe or bottled damsons.
  3. Cover it with paste.
  4. Boil it.
  5. When it is to be served up cut a piece out of the top.
  6. Mix with the fruit, sifted sugar to the palate, and a small quantity of pounded cinnamon or grated nutmeg.
Original Text
Damson Pudding. Make paste and sheet a bason in the same manner as for an apple pudding; then fill it with ripe or bottled damsons, cover it with paste, boil it, and when it is to be served up cut a piece out of the top, mix with the fruit, sifted sugar to the palate, and a small quantity of pounded cinnamon or grated nutmeg. N. B. Puddings made with gooseberries, currants, or bullies, may be done in the same manner.
Notes
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