How about a delicious mulberry pudding from the 18th century?
Inspired by a viewer’s email about mulberries being in season, Townsends takes on the challenge to bake a recipe from Hannah Glasse’s classic cookbook, The Art of Cookery.
We start with a simple pie crust. The dough is made with a flour-to-butter ratio of 1:3. The butter is rubbed into the flour until it resembles coarse crumbs. Cold water is then added to bring everything together to form a ball.
The dough is shaped into a bowl and placed inside a boiled and floured cloth. This ensures the pudding releases easily after cooking.
Enough mulberries are added to the dough bowl to comfortably close it up. The amount of berries will depend on the size of your dough ball. The tied-up pudding is then boiled for 1.5 to 2 hours, depending on the size.
After boiling, the pudding is dipped in cool water to solidify the outer shell. The top is cut open, and butter and sugar are added.
This delightful pudding is described as a “cobbler in a ball,” with the berries being perfectly cooked and the crust similar to a cobbler topping. The pudding is cut into slices for serving, with each portion containing a bit of the crust and some of the delicious berry filling.
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