I tried my hand at this vintage Plum-Pudding of Fresh Fruit, hoping to find a quick dessert fix for my family. I found the preparation to be surprisingly straightforward, despite the old-fashioned language. The biggest delight was the suet crust—it was like nothing I've used before, and it created a delightfully crisp, almost biscuity texture that held together beautifully. I used a mix of plums and apricots for the fruit, and the combination was incredibly fragrant and juicy. This pudding is perfect for a weeknight cook looking to impress with minimal effort. The longest part of the process is the boiling time, so I prepared it in the morning and had a warm, comforting dessert ready for dinner. Served with a dollop of whipped cream, it was a hit with the kids. If you're short on time, consider making it in a slow cooker for a set-it-and-forget-it dessert.