Get Cosy With Aunt Ruby’s Warming Pudding

It’s November the 1st! This means at The Newhouse Family HQ I have zero guilt about baking comfort food every single day. A hearty stew, a heavy pudding or a batch of mince pies. Not good for the waistline, but I want to officially declare Christmas period in this house has arrived… It is acceptable.


November often sees us with a glut of apples, quinces, pears, raspberries, medlar and blackberries to use up. I freeze all of the above so I always have a delicious stock to hand. I was chatting to my mother-in-law over the weekend about her favourite recipes to use up fruit, and one that is also a cheap and cheerful belly filler/winter warmer. She told me all about a very old traditional recipe, Aunt Ruby’s Pudding. She made it, her mum made it and her mums mum made it. It’s a mighty fine heirloom recipe.

This super easy pud can be made in minimal time and anything can be thrown into the recipe. It costs so little to make too (especially if you’re frugal minded like us, and forage for food or grow your own). So have fun and adapt the recipe.

Aunt Ruby’s Pudding

I am not going to type the recipe, it feels wrong to do so. It’s a family recipe and only feels right to be passed on via pen and paper. So here’s the next best thing… a photograph of said pen and paper, written by my Mother In Law. Let me know in the comments what other winter fruits you decided to add.

familyrecipeI made couple of small changes to the recipe. I used vegetable suet because we don’t eat animals and Tate & Lyle light soft brown sugar, which worked a treat. I used Lyle’s Golden Syrup in the recipe, You can find more delicious recipes at While I love the tinned golden syrup, I have recently taken a shining to the squeezy bottle product as it’s less mess and easy to serve. Useful when you have 3 small humans battling over the mixing bowl.

A simple recipe with as many ingredients as you like (after the basics)


You really have to 'slop' the pastry over your pudding dish.
You really have to ‘slop’ the pastry over your pudding dish.
Dont be afraid to pile in the filling! Make it high!!
Dont be afraid to pile in the filling! Make it high!!
The more Lyle's Golden Syrup the better. The pudding is golden!
The more Lyle’s Golden Syrup the better. The pudding is golden!

This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit

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*I was send Lyle’s sugar and syrup in exchange for this recipe post*

Hazel Newhouse

Hazel is a mum to 3 daughters and a son, she lives in Bedfordshire with her husband, kids and pets. Hazel has written for various publications, and regularly works alongside popular parenting and gardening brands.

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1 Comment

  1. Sally Newhouse says:

    I sometimes make it with tinned cherries too or the frozen black forest fruits if I haven’t got blackberries. The red juices oozing out look amazing.
    When the boys were small, I’d make this or a mixed fruit crumble which I called ‘volcano island’ – the custard served as the sea round the volcano. (Mum)

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