A historical dessert from Recipes from here and there (1900).
Preserved exactly as written in the original source
Mix one-half pound stale bread crumbs, one-half pound chopped apples or plums, two ounces syrup, three ounces chopped suet
Pack in well greased bowl
Cover with greased paper
Steam two hours
Modern guidance to help you succeed with this vintage recipe
Steaming this pudding creates a moist, tender crumb by surrounding the mixture with gentle, even heat that prevents drying. The suet (animal fat) melts during cooking, creating pockets of moisture and richness while contributing to a tender texture—its high melting point makes it ideal for long, slow cooking methods. The stale bread crumbs absorb the moisture from the fruit and fat, transforming into a cohesive pudding with a dense, cake-like texture characteristic of traditional British steamed puddings.
The pudding mixture can be assembled and packed into the greased bowl up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Steam directly from cold, adding 15-20 minutes to the cooking time. Alternatively, steam the pudding completely, let it cool, and store in the refrigerator for up to 3 days. Reheat by steaming for 45 minutes.
Store the cooked pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. To reheat, steam for 30-45 minutes until heated through. The pudding can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
AI-generated tips from Chef Cecil's culinary database
The pudding mixture can be assembled and packed into the greased bowl up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Steam directly from cold, adding 15-20 minutes to the cooking time. Alternatively, steam the pudding completely, let it cool, and store in the refrigerator for up to 3 days. Reheat by steaming for 45 minutes.
Store the cooked pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. To reheat, steam for 30-45 minutes until heated through. The pudding can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
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