Ingredients - For Suet Pastry
110g Self-raising flour
50g of fresh White Breadcrumbs
75g Shredded Suet
55ml Milk
55ml Water
Salt
Ingredients for Filling
175g Raisins or Sultanas
1 Cooking Apple (175g)
75g Dark Soft Brown Sugar
Grated zest of half a Lemon
Most of the puddings listed on this site are classics, however, this is a Classic with a capital C. That other classic C - Custard is the essential accompaniment.
Wash, core and roughly chop the apple. Mix together in a bowl with the raisins, brown sugar and lemon zest.
Now make the suet pastry. Sift the flour into a bowl and add the breadcrumbs, suet and a pinch of salt. Mix the water and milk together and add a little to the dry ingredients sprinking it around. Begin mixing together with a palette knife adding a little more liquid until the mixture begins to come together. Finish mixing with your hands adding a little more liquid as you go until you are left with a dough that feels moist and elastic.
Roll out the dough on a surface dusted with flour into a rectangle of around 20 x 30 cm.
Spread the filling evenly over the rolled out suet pastry. Carefully roll it up from the narrow end and wrap the pudding in kitchen foil. Twist the ends of the foil to seal the pudding in.
Take a steamer and fill with boiling water. Place the pudding in the steamer, cover with the lid and steam for two hours. Remember to check the water every 30 minutes to ensure it doesn't boil dry.
When cooked, unwrap carefully, cut into thick slices and serve with Custard.