This is a traditional British pudding. Since it uses suet pastry, it is fairly heavy. Not party fare!
Ingredients per person
self raising flour
water or milk
spoon or fork
time in oven: 35-45 mins
peeling and coring apple
wrapping apple in dough apple
This is a minimal recipe. At the end, I suggest some additional or substitute ingredients.
- Measure out the suet and the in the bowl. Add a little water or milk to make a stiff dough. Cover with flour (to stop sticking), turn out onto a surface and pat into a flat shape. (You could roll it out with a rolling pin - I've lost mine!) Put it on the tray.
- Peel and core the apple. Put in the middle of the pasty. Put butter and in the hole where the core used to be.
- Bring up the pastry round the sides of the apple so it covers the apple. There will be far too much pastry at the top, and probably it won't meet either (which it must do) so a certain amount of squodging is necessary here. The pastry must cover the apple, without holes or gaps.
- Turn the apple upside down (so the join is at the bottom).
- Put the tray in the oven. This needs to cook for about 35-40 minutes. At the end, the pastry should be brown.
- This is quite dry (and heavy) so it will probably need custard, or cream, or ice cream.
- Traditionally some dried fruit, such as sultanas, were added in the core space. I don't like these, so I leave them out. But feel free...
- You could add a little spice to the butter/sugar mix, such as cinnamon, nutmeg or ground cloves. But be careful not to add too much.
- The suet was left over after making Christmas pudding. To be absolutely honest, left over from nearly a year ago! I tried this recipe to get rid of it. You could try other pastry recipes, but I think suet pastry is traditional. I realise that it may not be to everyone's taste.
© Jo Edkins 2017 -