350 g (12 oz) suetcrust pastry
40 g (1 1/2 oz) currants
1/4 cup (35 g) sultanas (golden raisins)
1/2 cup (8 tbsp) 100 g granulated sugar
22 ml (1 1/2 level tbsp) cornflour
6 cups (800 g) 1 3/4 lb cooking (tart) apples, peeled, cored and thickly sliced
40 g (1 1/2 oz) currants
1/4 cup (35 g) sultanas (golden raisins)
1/2 cup (8 tbsp) 100 g granulated sugar
22 ml (1 1/2 level tbsp) cornflour
6 cups (800 g) 1 3/4 lb cooking (tart) apples, peeled, cored and thickly sliced
method
1. Roll out the pastry to a round about 7.5 cm (3 inches) larger than the top of a 1.5-litre (2 1/2-pint) pudding basin.
2. Cut out one-quarter of the pastry for the lid. Grease the basin and dust the pastry with flour.
3. Lift the pastry into the basin and press into the base and up the sides.
4. Mix the currants, sultanas, sugar and cornflour together and toss the apples in this mixture. Place in the basin. Dampen the pastry edges and cover with the pastry lid, sealing the edges well,
5. Cover with greased greaseproof paper and foil, and steam for 2 1/2 hours.
2. Cut out one-quarter of the pastry for the lid. Grease the basin and dust the pastry with flour.
3. Lift the pastry into the basin and press into the base and up the sides.
4. Mix the currants, sultanas, sugar and cornflour together and toss the apples in this mixture. Place in the basin. Dampen the pastry edges and cover with the pastry lid, sealing the edges well,
5. Cover with greased greaseproof paper and foil, and steam for 2 1/2 hours.
serving amount
serves 6
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