Solsberry Bog Puddings

February 05, 2014

Individual steamed puddings based on the classic British Sussex Pond Puddings. These buttery confections are stuffed with fruit and jam and steamed the traditional way.

Pastry for 3 covered puddings:
1/2 cup flour
1/2 cup fine bread crumbs
1/2 tsp salt
1/2 cup butter or shortening
1/3 cup milk + a Tablespoon or so.

Per individual pudding
2 Tb sweetening [maple syrup, sugar, jam]
Fruit [1/2 apple, 1/2 peach, 1/2 lemon, whole banana, etc]
1 Tb butter

Combine the flour, bread crumbs and salt. Cut in the butter or shortening until fine. Add milk. Stir together to form dough. It will be soft. Divide dough into thirds. Roll each into a round...
See the full directions on my site

Nutritions

Calories
632

Sodium
842mg
35% DV

Fat
35g
55% DV

Protein
12g
25% DV

Carbs
58g
19% DV

Fiber
3g
15% DV

Vegetarian Baked