1 medium cooking apple, peeled and cored
150 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) cinnamon
grated rind of 1 lemon
150 g (6 oz) soft margarine
150 g (6 oz) caster sugar
3 size 3 eggs
75 g (3 oz) currants
150 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) cinnamon
grated rind of 1 lemon
150 g (6 oz) soft margarine
150 g (6 oz) caster sugar
3 size 3 eggs
75 g (3 oz) currants
method
1. Place the apple in the processor bowl and chop finely. Reserve.
2. Place the flour, baking powder, salt and cinnamon into the processor bowl and mix together for 5 seconds.
3. Add all the remaining ingredients, except the currants to the dry ingredients in the processor bowl.
4. Process for 30 seconds until light and creamy. Stir in the currants and chopped apple.
5. Spoon into a greased 14 litres (2 1/2 pint) pudding basin and cover tightly with greased foil.
6. Steam for 2 - 2 1/2 hours.
7. Serve with golden syrup.
2. Place the flour, baking powder, salt and cinnamon into the processor bowl and mix together for 5 seconds.
3. Add all the remaining ingredients, except the currants to the dry ingredients in the processor bowl.
4. Process for 30 seconds until light and creamy. Stir in the currants and chopped apple.
5. Spoon into a greased 14 litres (2 1/2 pint) pudding basin and cover tightly with greased foil.
6. Steam for 2 - 2 1/2 hours.
7. Serve with golden syrup.
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