200 g (7 oz) suetcrust pastry
1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
1/2 cup (8 Tbls) 100 g Granulated Sugar
1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
1/2 cup (8 Tbls) 100 g Granulated Sugar
method
1. Half-fill a steamer or large saucepan with water and put it on to boil. Grease a 900-ml (1 1/2 pt) pudding basin.
2. Make the pastry and roll out into a round 2.5 cm (1 in) larger all round than the top of the basin.
3. Cut a quarter out of the round; with the remaining portion line the pudding basin, damping the cut edges, overlapping them and passing well to seal.
4. Fill the basin with the sliced apples and sugar in alternate layers.
5. Roll out the remaining pastry to make a lid, damp the edges of the pastry in the basin and cover with the lid, pressing the edges well together.
6. Cover with greased greaseproof paper or foil and steam for 2 1/2 hours.
7. Turn the pudding out on to a dish and serve with pouring custard
2. Make the pastry and roll out into a round 2.5 cm (1 in) larger all round than the top of the basin.
3. Cut a quarter out of the round; with the remaining portion line the pudding basin, damping the cut edges, overlapping them and passing well to seal.
4. Fill the basin with the sliced apples and sugar in alternate layers.
5. Roll out the remaining pastry to make a lid, damp the edges of the pastry in the basin and cover with the lid, pressing the edges well together.
6. Cover with greased greaseproof paper or foil and steam for 2 1/2 hours.
7. Turn the pudding out on to a dish and serve with pouring custard
rate this recipe
6.5
out of 10
4 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
