No. 48 Brown and Polson Fruit Pudding
Prepare the pudding batter as indicated in the foregoing Number, and when you have poured one-half of it into the greased pie-dish, strew about two pounds of any kind of fruit upon this, such as gooseberries, currants, plums, cherries, etc., and then pour the remainder of the batter all over the fruit. Bake the pudding an hour and a quarter. Peeled apples or pears may be used for the same purpose.