Ingredients - Suet Pastry

225g Self Raising Flour

110g Shredded Suet

Butter for greasing

Salt

Ingredients for Filling

500g Bramley Apples

300g Cox's Apples

50g Golden Caster Sugar

1/2 teaspoon of mixed spice

6 Cloves

 

 

 

 

 

Steamed Apple Pudding - Serves 6

Steamed Apple PuddingOutstanding fragrant winter pudding, easy to prepare and delicious served with custard.

Method

First make the suet pastry. Sift the flour into a bowl, add the suet and a pinch of salt.. Mix together well and sprink over a little cold water. Bring together with a palette knife. Continue adding water until the starts to come together. Use your hands to work the dough to an elastic consistency. Keep back quarter of the pastry (to form the lid) and roll out the rest on a lightly floured surface to a round of about 25cm. Take a large pudding basin of around 11.5cm deep and grease well with butter. Lift the rolled out pastry carefully into the pudding basin and ensure it is well pressed around to form the lining. Keep the pastry pressed down tightly and below the rim of the basin.

Core the apples but don't peel them. Cut them into 1cm chunks and place them in the basin sprinkled with the sugar. Evenly distribute the cloves amongst the apple. Roll out the reserved pastry to make a lid for the pudding. Moisten the top edge of the lining and the edge of the lid and place over the top, pressing down to ensure a good seal.

Take a double sheet of foil and form a pleat across the middle. Cover the top of the pudding and tie well in place with kitchen string. Form a handle with string to make it easy to lift the pudding out of the steamer when cooked.

Partly fill a large pan with boiling water and place a steamer on top. Bring the water back to the boil and place the pudding in the steamer and steam for two hours. Check the water every thirty minutes to make sure it doesn't boil dry.

When serving, remove the foil from the pudding and loosen the pudding carefully from the edges of the basin. Turn out onto a warmed serving plate, cut into portions and serve with hot custard.