fat for greasing
1 cooking apple (about 150 g (5 oz))
4 oz (100 g) stale white breadcrumbs
grated rind of 1/2 lemon
4 oz (100 g) currants
1/3 cup (75 g) 3oz castor sugar
pinch of salt
1.25 ml (1/4 tsp) grated nutmeg
2 eggs, beaten
125 ml (4 fl oz) milk
1/2 level tsp (2.5 ml) baking powder
1 cooking apple (about 150 g (5 oz))
4 oz (100 g) stale white breadcrumbs
grated rind of 1/2 lemon
4 oz (100 g) currants
1/3 cup (75 g) 3oz castor sugar
pinch of salt
1.25 ml (1/4 tsp) grated nutmeg
2 eggs, beaten
125 ml (4 fl oz) milk
1/2 level tsp (2.5 ml) baking powder
method
1. Peel, core and grate the apple. Put it into a mixing bowl with the breadcrumbs, lemon rind, currants, sugar, salt and nutmeg.
2. Add the eggs with enough of the milk to give a soft dropping consistency. Leave to stand for 30 minutes.
3. Grease a 1 litre (1 3/4 pint) pudding basin.
4. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
5. Stir the baking powder into the pudding mixture. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
6. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
7. Cover the pan tightly and steam the pudding over gently simmering water for 2 1/2 - 3 hours.
8. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
9. Serve with Redcurrant Sauce or Cold Chantilly Apple Sauce.
2. Add the eggs with enough of the milk to give a soft dropping consistency. Leave to stand for 30 minutes.
3. Grease a 1 litre (1 3/4 pint) pudding basin.
4. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
5. Stir the baking powder into the pudding mixture. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
6. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
7. Cover the pan tightly and steam the pudding over gently simmering water for 2 1/2 - 3 hours.
8. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
9. Serve with Redcurrant Sauce or Cold Chantilly Apple Sauce.
serving amount
serves 6
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