| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sainsbury9, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 225 | g | Self raising flour; (8oz) |
| 100 | g | Beef suet; (4oz) |
| 150 | ml | Milk; ( 1/4 pint) |
| 115 | g | Butter; (4 1/2oz) |
| 1 | Lemon; weighing 100-150g | |
| ; (4-5oz) | ||
| 100 | g | Demerara sugar; (4oz) |
| 175 | g | Bramley apple; (s), peeled, cored |
| ; and segmented (6oz) | ||
| 2 | Dessertspoons currants | |
| 2 | Dessertspoons raisins or sultanas |
INSTRUCTIONS
Mix the flour and suet together in a bowl. Make a softish dough with the milk. Roll the dough out into a large circle. Cut a quarter out of the circle and put to one side: this will make the lid of the pudding. Butter a 2 1/2 pint (1.5 litre) pudding basin lavishly with a good 1/2 oz (15g) of the butter. Drop your three-quarter circle of pastry into the bowl, and press the cut side together to make a perfect join. Prick the lemon all over with a needle. Mix together the butter, sugar, apple and dried fruit. Put half in the bottom of the pastry-lined bowl. Place the lemon on top of the mixture, and then add the rest of the ingredients. Roll out the last of the pastry. Press the edges together so that the mixture is fully enclosed. Cover the pudding with greaseproof paper or foil, pleated in the middle to allow for expansion, and then tie tightly with string under the rim. Loop the string ends over and tie on the opposite side to make a handle. Stand on a trivet or saucer in a deep saucepan and pour in boiling water until it reaches half-way up the bowl. Put on the lid. Keep at a steady simmer for 3 1/2 hours, adding more boiling water if necessary. When cooked, remove the foil, run a knife round the inside of the bowl, cover with a large plate and then invert and remove the bowl. Take the whole pudding to the table and cut and serve it there. Make sure everyone gets a piece of the lemon skin and a good share of its juice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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