1 1/4 cup (150 g) 5 oz cooking (tart) apples
100 g shredded suet
2/3 cup (100 g) stale white breadcrumbs
1/2 cup (90 g) soft brown sugar
1/4 tsp grated nutmeg
a pinch of salt
2 eggs
125 ml milk (approx)
fat for greasing
100 g shredded suet
2/3 cup (100 g) stale white breadcrumbs
1/2 cup (90 g) soft brown sugar
1/4 tsp grated nutmeg
a pinch of salt
2 eggs
125 ml milk (approx)
fat for greasing
method
1. Peel, core, and chop the apples coarsely.
2. Mix together the apples, suet, breadcrumbs, sugar, nutmeg, and salt.
3. Beat the eggs until liquid and stir into the dry ingredients with enough milk to make a soft dropping consistency.
4. Leave to stand for 1 hour to allow the bread to soak. If very stiff, add a little more milk.
5. Put the mixture into a greased 1 litre basin, cover with greased paper or foil and steam for 1 1/2 - 2 hours.
6. Serve from the basin, or leave for 5-10 minutes at room temperature to firm up, then turn out.
7. Serve with Pouring Cup Custard.
2. Mix together the apples, suet, breadcrumbs, sugar, nutmeg, and salt.
3. Beat the eggs until liquid and stir into the dry ingredients with enough milk to make a soft dropping consistency.
4. Leave to stand for 1 hour to allow the bread to soak. If very stiff, add a little more milk.
5. Put the mixture into a greased 1 litre basin, cover with greased paper or foil and steam for 1 1/2 - 2 hours.
6. Serve from the basin, or leave for 5-10 minutes at room temperature to firm up, then turn out.
7. Serve with Pouring Cup Custard.
serving amount
serves 6
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