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.
I 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 Lylesgoldensyrup.com. 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.
This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com
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*I was send Lyle’s sugar and syrup in exchange for this recipe post*
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)