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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. Puddings
  2. 4 lb. prunes
  3. 1 Ib. cranberries
  4. Must
  5. Raspberries
  6. Strawberries
  7. 1 cupful sugar
  8. Fig
  9. 5 apples
  10. Cut
  11. Currants
  12. half pint of water
  13. Ginger
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Cranberry Source of vitamin C

    Source of vitamin C · 14 mg per 100 g, 18% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Cranberries, raw”, USDA FoodData Central.

  2. Raspberry High in vitamin C · High in manganese

    High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.

  3. Strawberry High in vitamin C · Source of manganese

    High in vitamin C · 59 mg per 100 g, 74% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of manganese · 0.4 mg per 100 g, 19% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Strawberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1525.
  2. Rhubarb and Fig Tart 2lbs.
  3. rhubarb.
  4. $b.
  5. figs.
  6. | 4 tea-sp.
  7. ground ginger.
  8. 1 cupful sugar.
  9. Pastry.
  10. Soak the figs for a short time in hot water, then cut them in small pieces, removing the stalks and any discoloured parts.
  11. Wash the rhubarb well, peel it if necessary, and cut it in short lengths.
  12. Arrange the two kinds of fruit in a pie dish, sprinkling them with the sugar and ginger.
  13. Pile the fruit high in the centre of the dish and press it well together, as it sinks so much in cooking.
  14. Then cover with pastry and bake in the usual way (see above).
  15. Note.—Dates may be used instead of figs;
  16. they must be stoned and cut in pieces.
  17. Time to bake, 2 to 1 hour.
  18. Sufficient fon 4 or 5 persons.
  19. Probable cost, ls.
  20. 1526.
  21. Mixed Fruit Tart (Summer) Take equal quantities of strawberries, raspberries, and red currants, and pick them all carefully.
  22. Mix them together and then arrange them in a pie dish, adding white moist or castop sugar to taste.
  23. Cover with pastry and bake as directed on p.
  24. 355.
  25. Other kinds of fruit may also be used, according to what is in season, the greater variety the better.
  26. 1527.
  27. Mixed Fruit Tart (Winter) 1 Ib.
  28. cranberries.
  29. 4 lb.
  30. sugar.
  31. 4 on 5 apples.
  32. 4 pt.
  33. water.
  34. 4 lb.
  35. prunes.
  36. Short crust.
  37. Wash the prunes, and if time permits soak them for some time in the half pint of water.
  38. Pick and wash the cranberries, and peel and slice the apples thinly.
  39. Put the three kinds of fruit into a lined stewpan with the water and stew them slowly fop half an hour.
  40. Then add the sugar and stew for half an hour longer, breaking down the cranberries with the back of a wooden spoon.
  41. Pour the fruit into a pie dish just large enough to hold it, remove the stones from the prunes and let the mixture cool.
  42. Then cover with short crust and bake as directed above.
  43. Time to bake, 3 hour.
  44. Sufficient fop 5 op 6 persons.
  45. Probable cost, 1s.
  46. 4d.
  47. Fruit Puddings See under Hot Puddings, p.
  48. 402.

Plating

Cookware for this recipe

  • Baking dish
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon