Steamed Apple, Orange and Ginger Suet Pudding
Recipe by Sophie Grigson
This naughty hot pudding is very easy to make. If you're worrried about your weight, simply forgo the cream or have a smaller portion.
Serves 4
Ingredients
For the crust
- 225g (8 oz) self-raising flour
- pinch of salt
- 110g (4 oz) suet
- equal quantities of milk and water mixed
- a little butter for greasing the bowl
Filling
- about 675 (1½lbs) eating or cooking apples, peeled, cored and cut into chunks
- finely grated zest 1 orange
- juice 1 orange
- 1 chunk preserved stem ginger, finely chopped
- 170-225g caster sugar or demarara sugar
Method
- Sift flour with salt and mix with suet, milk and water to make a soft, but not sticky dough.
- Line a greased pudding basin with thee quarters of the pastry. Mix filling ingredients together, then pile into basin.
- Lay remaining pastry over the top, and pinch the edges together to seal lid.
- Lay a sheet of foil, pleated in the centre, over the basin, and tie firmly into place.
- Stand the pudding in a close-fitting saucepan, half-filled with boiling water. Boil gently for about two hours. Serve with cream or custard.
