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Steamed apple, orange and ginger suet pudding
Serves 4-6
Preparation time
30 mins to 1 hour
Cooking time
over 2 hours
Ingredients
For the suet crust220g/8oz self-raising flourpinch of salt110g/4oz suet150ml-250ml/5-8fl oz milk and water mixedbutter for greasingFor the filling675g/1 lb 7oz eating or cooking apples, peeled, cored and cut into chunks1 orange, finely grated zest and juice only1 knob of preserved stem ginger, finely chopped175g-220g/6-8oz caster or demerara sugar
Method
1. To make the crust, sift the flour with the salt and mix with the suet. Add enough milk and water to make a soft but not sticky dough.2. Grease the inside of a 1.5 litre/2½ pint pudding basin.3. Roll the pastry out on a floured work surface to give a circle large enough to line the basin. Cut out about a quarter of it and set aside to make the lid.4. Lower the rest of the pastry into the pudding basin, pinch the cut sides together, and press the pastry gently into place so the basin is completely lined.5. Mix the filling ingredients together, then pile into the lined basin. 6. Roll out the remaining pastry to form a circle large enough to cover the basin. Lay it over the top and pinch the edges together all round to seal the filling right in.7. Take a sheet of foil and make a pleat down the centre. Lay it over the basin and tie firmly into place with a long piece of string. Take one of the trailing ends over the top of the dish, slide it under the string on the other side of the bowl from the knot, then tie the two ends together loosely so you have a handle.8. Stand the pudding in a close-fitting saucepan and pour in enough boiling water to come about halfway up the sides. Place on the heat and adjust the temperature so that it boils gently.9. Cover the pan with a lid or a dome of foil and leave to bubble away for about two hours. Check regularly and top up the water level with more boiling water as needed.10. To serve, remove the string and foil and carefully run a knife around the edge to loosen the pudding, then invert onto a shallow serving dish.11. Serve at once, with cream or custard.
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