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
- 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.
- 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.
- Mix the apples, sugar, cloves and cinnamon in a large bowl and then place inside the pastry.
- 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.
- 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.
- Wrap foil over the top.
- 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.
- Leave to stand for 5 minutes and then serve.
Serves 4 to 6.