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📝 Description
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75
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🥘 Ingredients
1-1/2 pint of damsons, 1/4 lb. of moist sugar, 3/4 lb. of suet or butter crust.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Damson Pudding this week, and I must say, it was a delightful journey back in time. The method was refreshingly straightforward, a testament to the simplicity of classic British cooking. I found the use of suet in the crust to be a charming detail—it lent a unique, savory richness that I haven't encountered in modern puddings. The damsons, once cooked, released a tart, jammy sweetness that filled my kitchen with an intoxicating aroma. This pudding would be a treat for any weeknight cook looking to add a touch of nostalgia to their meal. The process is simple enough for a weekday evening, but the result is a dish that feels special and comforting. Serve it warm with a dollop of clotted cream, and you'll have a dessert that's sure to impress. I found that 2 hours and 45 minutes was sufficient for the pudding to be perfectly set and the damsons tender.
