Apple Suet Pudding
This classic British recipe is often served at Christmas time, but it's so good it deserves to be enjoyed all year round.
- 7 oz suetcrust pastry
- 1 lb cooking tart apples, peeled, cored and sliced
- 8 Tbls Granulated Sugar
- 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.
- Make the pastry and roll out into a round 2.5 cm (1 in) larger all round than the top of the basin.
- 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.
- Fill the basin with the sliced apples and sugar in alternate layers.
- 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.
- Cover with greased greaseproof paper or foil and steam for 2 1/2 hours.
- Turn the pudding out on to a dish and serve with pouring custard
Calories: 379 kcal
Carbohydrates: 64 g
Protein: 3 g
Saturated Fat: 4 g
Sodium: 204 mg
Potassium: 170 mg
Fiber: 4 g
Sugar: 36 g
Vitamin A: 62 IU
Vitamin C: 5 mg
Calcium: 16 mg
Iron: 1 mg