Apple Pudding

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

Ingredients:

• 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.