Friday, 5 June 2009

Apple Pudding

This is a wonderful traditional British pudding. It's solid, stodgy and delightful. Ideal served with lashings of Bird's instant custard.


  • 250g self-raising flour

  • 125g vegetarian suet

  • 160ml cold water

  • 6 cooking apples, peeled and sliced into small chunks

  • 70g granulated sugar

  • 4 cloves

  • 2 tsp ground cinnamon


  1. Mix the flour, suet and cold water in a bowl with a knife. Once it starts to go into a dough, kneed it with your hands.

  2. Roll out 3/4 of the pastry into a big circle and then use it to line a large (and greased) pudding basin or bowl.

  3. Mix the apples, sugar, cloves and cinnamon in a large bowl and then place inside the pastry.

  4. Roll out the remaining pastry to use as a lid. Damp the edges of the pastry in the pudding basin by dipping your fingers in a cup of water.

  5. Place the lid on top and then use your fingers to press the edges together to get a good seal. Cut off any excess pastry.

  6. Wrap foil over the top.

  7. Place carefully in a big pan of boiling water or in a steamer with a lid over it and steam for 1 hour. Make sure it doesn't boil dry or roll over into the water.

  8. Leave to stand for 5 minutes and then serve.


Serves 4 to 6.
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