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Classic Winter Pudding




Source of Recipe


Sainsbury's


List of Ingredients




225g self raising flour
100g beef suet
150ml milk
115g butter
1 lemon, weighing 100-150g
100g demerara sugar
175g bramley apple(s), peeled, cored and segmented
2 x 10ml spoons currants
2 x 10ml spoons raisins or sultanas


Recipe



Mix the flour and suet together in a bowl. Make a softish dough with the milk. Roll the dough out into a large circle. Cut a quarter out of the circle and put to one side: this will make the lid of the pudding. Butter a 1.5 litre pudding basin lavishly with a good 15g of the butter. Drop the three-quarter circle of pastry into the bowl, and press the cut side together to make a perfect join.

Prick the lemon all over with a needle. Mix together the butter, sugar, apple and dried fruit. Put half in the bottom of the pastry-lined bowl. Place the lemon on top of the mixture, and then add the rest of the ingredients. Roll out the last of the pastry. Press the edges together so that the mixture is fully enclosed.

Cover the pudding with greaseproof paper or foil, pleated in the middle to allow for expansion, and then tie tightly with string under the rim. Loop the string ends over and tie on the opposite side to make a handle. Stand on a trivet or saucer in a deep saucepan and pour in boiling water until it reaches half-way up the bowl. Put on the lid. Keep at a steady simmer for 3½ hours, adding more boiling water if necessary.

When cooked, remove the foil, run a knife round the inside of the bowl, cover with a large plate and then invert and remove the bowl. Take the whole pudding to the table and cut and serve it there. Make sure everyone gets a piece of the lemon skin and a good share of it's juice.


Serve 4-6.