fat for greasing
1 lb (450 g) greengages
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1 lb (450 g) greengages
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
for the suet crust pastry
2 cups (200 g) 7 1/2 oz flour (All purpose)
1 level tsp (5 ml) baking powder
pinch of salt
3 oz (75 g) shredded suet
flour for rolling out
1 level tsp (5 ml) baking powder
pinch of salt
3 oz (75 g) shredded suet
flour for rolling out
method
1. Grease a 750 ml (1 1/4 pint) pudding basin.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Make the pastry. Sift the flour, baking powder and salt into a mixing bowl. Stir in the suet, then add enough cold water (about 150 - 175 ml (5 - 6 fl oz)) to make a soft but not sticky dough.
4. Cut off one quarter of the pastry and set aside for the lid. Roll out the rest on a lightly floured surface to a round 1 cm/1/2 inch larger than the top of the basin, then place the round in the basin. Pressing with the fingers, work the pastry evenly up the sides of the basin to the top.
5. To make the filling, halve the greengages and remove the stones. Put the fruit in a bowl and stir in the sugar.
6. Spoon the fruit into the pastry- lined basin and add 30 ml/2 tbsp water.
7. Roll out the reserved pastry to make the lid, dampen the rim and place the lid on top of the filling. Press the rim of the lid against the edge of the lining to seal the crust.
8. Cover the pudding with a well-floured cloth, greased greaseproof paper or foil and secure with string. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the pan of boiling water. The water should come halfway up the sides of the basin. Cover the pan tightly and steam the pudding over gently simmering water for 2 1/2 - 3 hours.
9. Remove the cooked pudding from the steamer. Serve from the basin or leave to stand for a few minutes, then turn out on to a warmed serving dish. Serve with the custard.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Make the pastry. Sift the flour, baking powder and salt into a mixing bowl. Stir in the suet, then add enough cold water (about 150 - 175 ml (5 - 6 fl oz)) to make a soft but not sticky dough.
4. Cut off one quarter of the pastry and set aside for the lid. Roll out the rest on a lightly floured surface to a round 1 cm/1/2 inch larger than the top of the basin, then place the round in the basin. Pressing with the fingers, work the pastry evenly up the sides of the basin to the top.
5. To make the filling, halve the greengages and remove the stones. Put the fruit in a bowl and stir in the sugar.
6. Spoon the fruit into the pastry- lined basin and add 30 ml/2 tbsp water.
7. Roll out the reserved pastry to make the lid, dampen the rim and place the lid on top of the filling. Press the rim of the lid against the edge of the lining to seal the crust.
8. Cover the pudding with a well-floured cloth, greased greaseproof paper or foil and secure with string. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the pan of boiling water. The water should come halfway up the sides of the basin. Cover the pan tightly and steam the pudding over gently simmering water for 2 1/2 - 3 hours.
9. Remove the cooked pudding from the steamer. Serve from the basin or leave to stand for a few minutes, then turn out on to a warmed serving dish. Serve with the custard.
serving amount
serves 6
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