Blackberry and Apple Pudding Recipe
Blackberry and Apple Pudding Recipe with Cooking Apples, Blackberries, Sugar, Flour and Suet
INGREDIENTS
Suet Pastry:
8 oz (225g) Self Raising Flour
1 Level Teaspoon of Salt
4 oz (100g) Shredded Suet
Cold Water to mix, approx. 1/4 pint (150ml)
Filling:
1 1/2 lb (675g) Cooking Apples
4-6 oz (100g-175g) Blackberries
6 oz (175g) Sugar
METHOD
Have ready a saucepan one third full of boiling water, a 2 1/2 pint (1.3 litre) pudding basin, greaseproof paper and string. Sift the flour and salt into the basin, add the suet and mix well together. Add sufficient cold water to mix to a soft pliable dough. Roll out the suet pastry to a circle big enough to line the basin, cut out a quarter from 3 to 6 o'clock, damp the cut edges of the large piece and line the basin.
Peel, core and slice the apples and put into the basin with the sugar and blackberries sprinkled through. Roll out the remaining pastry to fit the top of the basin, damp the edges and seal well. Cover with greaseproof paper, tie down securely and boil steadily for 2 1/2 hours. Serve hot with custard.
NB: This is a good pudding for a cold winter's day; try it with gooseberries or plums too.
Based on the Blackberry and Apple Pudding Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).