Heg Peg Dump
Source of Recipe
the web
Recipe Introduction
A traditional plum pudding served on St Margaret's Day
St Margaret is believed to have been the daughter of a prince. Legend says that she was raised as a shepherdess and became a devout Christian. Her feast day (20th July) was celebrated in the county of Gloucestershire for longest, when it was customary to serve plum dumpling - 'Peg' being a pet form of Margaret.
List of Ingredients
To make the dough
8oz (200g) self raising flour
4oz (100g) suet (grated)
¼ pint (125ml) water
1 teaspoon baking powder
½ teaspoon salt (for pastry)
To make the filling
1lb (400g) stoned plums
8oz (200g) cooking apples (sliced)
6oz (150g) sugar
1 tablespoon cake crumbs
1 tablespoon water
Recipe
Mix the flour, suet, salt and baking powder and add enough water to make a soft dough. Knead until smooth.
Roll a sufficient quantity of dough to line a buttered pudding basin (2 pint/1200ml). Fill it with alternate layers of fruit, sugar and crumbs and add the water. Roll out the left over pastry and make a lid for the pudding. Cover with greaseproof paper and steam for three hours.
Serve with custard or fresh cream.
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