Great British Puddings by The Pudding Club

Author:The Pudding Club
Language: eng
Format: epub
ISBN: 9781448148981
Publisher: Ebury Publishing
Published: 2012-09-26T22:00:00+00:00

GREASE A 1.1-LITRE (2-pint) pudding basin. To make the suet pastry, sift the flour and salt into a mixing bowl, add the suet and mix with enough cold water to form a fairly stiff dough, then divide the pastry into two thirds and one third. Roll out the larger piece on a floured surface and use to line the greased basin. Reserve the smaller piece for the lid.

TO MAKE THE FILLING, combine the breadcrumbs, sugar and suet. Place half the blackberries and chopped apple into the base of the lined basin. Cover with half the breadcrumb mixture and top with the remaining blackberries and apple. Cover with the rest of the crumbs.

ROLL OUT THE SMALLER PIECE OF PASTRY and place on top of the pudding, wetting the edges to make it stick. Cover securely with a lid or foil and steam for 2½–3 hours. Turn out and serve with custard.

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